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February 18 is National Crab Stuffed Flounder Day! How do they come up with these holidays? I tried to find out but with no success. So, I am starting to wonder if I should just start randomly coming up with new holidays. Hmm. Lemon Fluff Day, National Peanut Butter Cup Day, … I could go on and on, but I won’t. I did think that today would be a great day to get out, go to my favorite fish market, and cook up an incredible dinner in honor of this famous holiday. One thing, kind of a warning, make sure to remove the toothpicks before serving. Kind of like the warning on a hot cup of coffee. Duh!! But, nonetheless, they would be hard to digest even though they would add some fiber. Enjoy the holiday and the dinner!

Crab Stuffed Flounder

2 tbsp. butter plus 1/4 cup for baking
1/4 cup fresh chopped parsley
1 stalk celery, chopped
1 medium onion, chopped
2 cloves garlic, minced
3/4 cup Italian bread crumbs
1 cup crabmeat,cleaned (no cartilage, etc.)
1 tsp. salt
1 tsp. pepper
1 egg
1 tbsp. lemon juice
3-4 lbs. flounder

Prepare stuffing:
Saute celery, onion and garlic in 2 tbsp. butter til tender.
Remove from heat.
Stir in crabmeat, bread crumbs, parsley, salt, and pepper.
Mix in the egg.

Prepare flounder:
Wash and pat dry.
Spread stuffing over flounders.
Roll up and secure with toothpicks.(Make sure to remove before serving!!)
Melt 1/4 cup butter and stir in 1 tbsp. lemon juice. Pour over flounders.
Place fish in a butter coated pan.
Bake for about 30 minutes in a 375* oven til done.