MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Stuffed Flounder
  Categories: Low country, Southern
       Yield: 4 servings
       4    Flounder steaks (3/4-1 lb)
       1 md Onion, chopped (~3/4 cup)
       1    Celery rib, chopped (~1-3 c)
     1/3 c  Chopped bell pepper,
            -red or green
     1/4 lb Unsalted butter, melted
       1 lb Crabmeat
       2 c  White bread torn into small
       2 lg Eggs, lightly beaten
       1 T  Chopped parsley
       1    1/4 lb center slice boned
            -country ham, about 1/4
            -thick, finely diced
       1 T  Amontillado sherry
            Salt to taste
            Freshly ground pepper to
            Juice of one lemon
   Preheat the oven to 350'F. Lay the fish bottom side (the white side)
   up on a cutting board and make an incision in each fish down to the
   backbone along the center of the fish, stopping just shy of the head
   and tail. Working at an oblique angle, slip the knife in between the
   flesh and backbone and run the knife down the ribs on both sides of
   the backbone.
   Saute the onion, celery and bell pepper in a heavy saute pan in about
   half of the butter over medium-high heat until the onions begin to
   become transparent, about 5 minutes. Toss with the crabmeat, bread,
   eggs, parsley, ham, and sherry, seasoning to taste with salt and
   pepper. Remember that the country ham is salty and will impart its
   flavor to the crabmeat. Stuff the fish with the mixture, brush a
   glass baking pan with some of the remaining butter, and add the fish
   to the pan. Mix the rest of the butter with the lemon juice, pour
   over the fish, and bake for 30-45 minutes or until the fish flakes
   easily with a fork.