STUFFED FLOUNDER

¼ cup butter or margarine
1 lb. crabmeat
½ cup green onions
1/3 cup milk
1/3 cup bread crumbs
3 lemons -- sliced
1 lemon -- juiced
1 large flounder
Tony Chachere's seasonings
Worcestershire sauce
red pepper
butter

Saute ¼ cup butter, crabmeat, green onions, milk and bread crumbs in skillet.
Slice open top (meaty) side of flounder.
Season flounder with lemon juice, Tony Chachere's seasonings, Worcestershire sauce and red pepper.
Stuff flounder under meat near the bone with crabmeat mixture.
Place sliced lemons on flounder and dab with butter.
Bake at 350º F. for 30 minutes, covered.
Then broil for 10 minutes, uncovered.