|1/4 cup butter||Salt & freshly ground pepper to taste|
|2 Tbs chopped green pepper||1 Tbs lemon juice|
|1/4 cup ﬁnely chopped onion||Tabasco sauce to taste|
|1 cup fresh or canned crabmeat, picked over well||6 one pound ﬂounders, backbones removed|
|1 tsp chopped parsley|
1. In a saucepan heat the butter, add the green pepper and onion and cook until
the onion is transparent. Add the crabmeat, parsley, salt, pepper, lemon juice and Tabasco sauce and mix well.
2. Stuff the ﬂounders loosely with the mixture and close with skewers and string. Arrange the ﬁsh on a buttered baking pan and sprinkle with salt and pepper.
3. Broil slowly on both sides in a preheated broiler, basting frequently with lemon juice and additional butter, until golden brown.
New York Times Cookbook
[Archie] “I had phoned from the drugstore on the Grand Concourse, and Fritz had a dish of flounder with his best cheese sauce hot in the oven.” ~ Fer de Lance