Yaklash’s Stuffed Flounder

Stuffed Flounder


2 stalks of celery
3 cloves of garlic
1 medium yellow onion
4 tablespoons of butter
1 cup italian bread crumbs
1/4 cup crushed saltines
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon Tony Chachere’s
1/2 lb. shrimp
1/2 lb. lump crab meat
1 egg
1 tablespoon lemon juice


Sauté celery, onion, and garlic over medium heat for 5 minutes. Add garlic towards the end so it doesn’t burn. Pour into bowl and let cool slightly.

Add the bread crumbs, saltines, salt, pepper, oregano, basil, and Tony Chachere’s, shrimp, crab, and 1 table spoon of lemon juice to the vegetables and turn softly. Once mixed add a beaten egg and mix again.

Stuff mixture under the flaps and fold back in place.

Bake at 375 degrees basting with butter a couple of times until nearly done at the thickest parts (Around 30 min). Baste again and broil until edges are golden brown and crispy. (5 to 10 min).

Add lemon after flounder is removed from oven and enjoy.

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