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Creole Flounder with Seafood Sauce

1 cup diced onion
1 cup chopped green pepper
2 garlic cloves, minced
1/2 cup minced fresh parsley
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
8 ounces Mexican process cheese (Velveeta), cubed
2 tablespoons lemon or lime juice
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1/4 cup Creole mustard or other spicy mustard
2 pounds flounder fillets
1-1/2 teaspoons Creole seasoning
2 pounds cooked shrimp, peeled and deveined

In a large skillet, saute the onion, green pepper, garlic and parsley in butter
until tender. Stir in flour until blended. Gradually add the cream. Bring to a
boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in cheese
and lemon juice; cook and stir until cheese is melted. Add crab. Cover and keep
warm. Spread mustard on both sides of fillets. Sprinkle with Creole seasoning.

Printed from tasteofhome.com Sep 8, 2008

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Creole Flounder with Seafood Sauce cont.

Place on a greased broiler pan. Broil 4-6 in. from the heat for 3-5 minutes on
each side or until fish flakes easily with a fork. Top each fillet with four to
five shrimp; serve over crab sauce.

Yield: 4-5 servings.