Baked Flounder with Shrimp-and-Crab Stuffing
To serve stuffed flounder, cut crosswise across the top of the fish and stuffing to the backbone. Then, holding the knife horizontally, cut around outside edge of fish. With a spatula, lift off the meat and stuffing. To remove backbone, slide a knife under backbone, starting at tail, and lift if away from fish. Use a fork to help lift bone. Cut fish into serving-size pieces and serve with stuffing.