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Stuffed Flounder

6 pan-dressed flounders
Crab Stuffing (see below)
3/4 c. melted butter
1/3 c. lemon juice
2 tsp. salt

Clean, wash and dry fish. To make pocket for stuffing lay fish flat, light side down. With a sharp knife cut down the center of fish near the backbone, from the tail to about 1 inch from the head. Turn knife flat and cut the flesh along both sides of the backbone to the tail, allowing knife to run over the rib bones. Stuff fish loosely. Combine butter, lemon juice and salt. Cut 6 pieces of heavy aluminum foil, 18 x 18 inches. Grease lightly, place 2 tablespoons sauce on each; place fish on sauce and sprinkle with paprika. Bring foil over fish and close with double folds. Place packages on a grill about 6 inches from moderately hot coals. Cook for 20 to 25 minutes.

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