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Remove scales, head and viscera from flounder. Rinse then cut flounder, using a sharp knife, lengthways down the middle of it's dark side*. (The cut should be as deep as the back bone will allow). Tilt knife sideways and cut horizontally along each side of the backbone to make two pockets.
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In a saute pan heat butter and gently saute shallots, garlic and mushrooms until shallots are transparent. Remove from heat. Gently fold in crab and bind mixture with cracker crumbs. You don't want it too dry though Make sure it holds together and yet is moist.
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2 Tbsp dill and/or parsley finely chopped Sprinkle herbs over sole and serve. Don't forget to spoon the yummy sauce that will form in the pyrex dish over the fish.
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Crab Stuffing for Fish