Ingredients
1 cup diced onion1 cup chopped green pepper2 garlic cloves, minced1/2 cup minced fresh parsley1/2 cup butter, cubed1/4 cup all-purpose flour2 cups half-and-half cream8 ounces Mexican process cheese (Velveeta), cubed2 tablespoons lemon or lime juice2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed1/4 cup Creole mustard or other spicy mustard2 pounds flounder fillets1-1/2 teaspoons Creole seasoning2 pounds cooked shrimp, peeled and deveined
Preparation
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. 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.
