|Milk||1⁄3 Cup (5.33 tbs)|
|Crabmeat||1 Can (10 oz), boned and flaked|
|Lemon juice||2 Teaspoon|
|Flounder fillets/Sole fillets||4|
|Margarine||2 Tablespoon, melted|
|Prepared white horseradish||1⁄4 Teaspoon|
|Frozen lima beans||20 Ounce (1 Package)|
|Worcestershire sauce||1⁄8 Teaspoon|
|Onion salt||1⁄8 Teaspoon|
|Lemon slices||3 (For Garnishing)|
|Parsley||1 Tablespoon (For Garnishing)|
|Tabasco sauce||1 Dash|
Preheat oven to 350°F.
Melt 2 tablespoons margarine in saucepan with flour.
Add salt, 1/2 teaspoon of the lemon juice, horseradish, Worcestershire, onion salt, Tabasco.
Blend in milk and cook until thickened, stirring constantly.
Remove from heat.
Add crabmeat and mix well.
Arrange 2 fillets in greased shallow casserole and spread each with half the crab mixture.
Top with two remaining fillets.
Combine 2 tablespoons margarine, melted with 1 1/2 teaspoon lemon juice and brush over fillets.
Sprinkle generously with paprika.
Bake for 25 to 30 minutes or until fish flakes easily when tested with fork.
Meanwhile, cook lima beans with water according to package directions.