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"We live far from the ocean, which makes seafood special to my cattle-ranching family," notes Judie Anglen of Riverton, Wyoming.
Nutritional Facts 1 serving (1 each) equals 318 calories, 13 g fat (6 g saturated fat), 184 mg cholesterol, 789 mg sodium, 9 g carbohydrate, 1 g fiber, 40 g protein.
Originally published as Crab-Stuffed Sole in Taste of Home December/January 2000, p18
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Reviewed on May. 04, 2009 by saw-whet
The success of this recipe depends on the quality and freshness of the fish.This is a very good recipe when made with good quality fish. I made this with fresh fish purchased from a seafood shop, and fresh crabmeat, and it was to die for. Usually I use canned crabmeat, which is good; and I have also successfully substituted canned tuna for the crabmeat in the filling, and it was good. But I have also prepared the recipe with inferior flounder from the grocery store and was disappointed.This recipe makes a very nice presentation and is easy to prepare.
The success of this recipe depends on the quality and freshness of the fish.
This is a very good recipe when made with good quality fish. I made this with fresh fish purchased from a seafood shop, and fresh crabmeat, and it was to die for. Usually I use canned crabmeat, which is good; and I have also successfully substituted canned tuna for the crabmeat in the filling, and it was good. But I have also prepared the recipe with inferior flounder from the grocery store and was disappointed.
This recipe makes a very nice presentation and is easy to prepare.
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