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Crab-Stuffed Sole

 Crab-Stuffed Sole
"We live far from the ocean, which makes seafood special to my cattle-ranching family," notes Judie Anglen of Riverton, Wyoming.
4 ServingsPrep: 15 min. Bake: 30 min.


  • 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, 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; sprinkle with cheese and
  • almonds. Broil 5 in. from the heat until cheese is melted and

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Crab-Stuffed Sole (continued)

Directions (continued)

  • almonds are lightly browned. Discard toothpicks. Yield: 4 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.