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Crab-Stuffed Sole
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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. 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;
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |