Uncle Ralph Serve on trout, snapper, or flounder 1 stick butter 2 TBS olive oil 2 medium white onions, finely chopped 3 stalks celery, finely chopped 2 cups mall peeled shrimp, chop if too large 2 small cans (jars) mushrooms...

Serve on trout, snapper, or flounder

• 1 stick butter
• 2 TBS olive oil
• 2 medium white onions, finely chopped
• 3 stalks celery, finely chopped
• 2 cups mall peeled shrimp, chop if too large
• 2 small cans (jars) mushrooms sliced
• ½ # lump crabmeat, shells removed
• 2 bay leaves
• 2 TBS Worcestershire sauce
• 1 cup heavy cream or half n half
• 1 cup seasoned breadcrumbs
• Salt and pepper to taste
• 6 oz white wine

1. Season fish, place on baking dish at 375° for about 7 minutes (not quite cooked); remove from oven and set aside
2. Sauté onion and celery in butter and olive oil in skillet
3. Add shrimp, mushrooms; cook until shrimp have turned pink
4. Add crabmeat, bay leaves, Worcestershire, and cream (slowly) and continue cooking for 5 minutes
5. Add wine and cook an additional 4 minutes; remove from heat
6. Fold in bread crumbs; use large serving spoon to place mound of dressing on each filet
7. Return fish to top shelf of oven and broil with oven door partially open; maintain vigilant watch and remove from oven when top of dressing begins turning brown
8. Garnish with lemon slice and sprig of parsley

Serves 6-8