Season shrimp and crab and chop. Mix with bread crumbs for stuffing. Lay flounder, dark side up, and cut along each side of backbone, then right to left to create a cavity (to bone). Season flounder with salt, pepper and garlic, and stuff with shrimp and crabmeat mixture. Bake 20-25 minutes at 375F. After 15 minutes, sprinkle almonds over the top of the fish, and baste with margarine two or three times to prevent fish from drying out.
This recipe also works well with red fish, trout or bass filets.
Cajun Country -- New Iberia, Louisiana