|Garlic||1 Clove (5 gm)|
|Green pepper||1 Small|
|Hot sauce||1 Dash|
|Eggs||2 , beaten|
|Crab meat||1 1⁄2 Cup (24 tbs)|
Dress flounder; slit deep pocket in one side.
Sprinkle cavity with lemon juice and parsley; let stand for 1 hour.
Mince onion, garlic and green pepper; saute in butter in saucepan until tender.
Cut toast into small cubes; combine with onion mixture.
Add eggs, salt, pepper and crab meat to bread mixture; blend well.
Remove parsley from cavity; stuff with crab meat dressing.
Secure edges; sprinkle with Parmesan cheese and paprika.
Bake at 375 degrees for 1 hour or until fish flakes easily.