Printable | Taste of Home

Crab-Stuffed Sole

1 cup soft bread crumbs
1 cup cooked or canned crabmeat, drained, flaked and cartilage removed
1 small onion, finely chopped
1 egg, lightly beaten
1/2 teaspoon salt
Dash cayenne pepper
4 sole, flounder or pike fillets (about 1 pound)
3 tablespoons butter or margarine, melted, divided
1 tablespoon all-purpose flour
1/2 cup chicken broth
Grated Parmesan cheese
Sliced almonds

In a bowl, combine bread crumbs, crab, onion, egg, salt and cayenne.

Printed from tasteofhome.com Oct 14, 2008

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Crab-Stuffed Sole cont.

Spoon onto fillets; roll up and secure with a toothpick. Place in a
greased 2-qt. broiler-proof dish; drizzle with 2 tablespoons butter.
Bake, uncovered, at 350°for 25-30 minutes or until fish flakes
easily with a fork. Meanwhile, for sauce, place remaining butter in
a saucepan. Stir in flour until smooth. Gradually add broth. Bring to
a boil; cook and stir for 2 minutes or until thickened and bubbly.
Drain liquid from baking dish. Spoon sauce over fillets; sprinkle
with cheese and almonds. Broil 5 in. from the heat until cheese is
melted and almonds are lightly browned. Discard toothpicks.

Yield: 4 servings.