Seafood was a staple for our large family when I was growing up. Inspired by my mother's delicious meals, I developed this recipe. The fish is moist and flavorful, and the sauce is so good over rice. You'll get compliments and recipe requests when you serve it. —Winnie Higgins, Salisbury, Maryland
Total TimePrep: 20 min. Bake: 35 min.
- 1 cup chopped onion
- 2 cans (6 ounces each) small shrimp, rinsed and drained
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 2 tablespoons butter
- 1/2 pound fresh cooked or canned crabmeat, drained and cartilage removed
- 8 sole or flounder fillets (2 to 2-1/2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 1/3 cup chicken broth
- 2 tablespoons water
- 2/3 cup shredded cheddar cheese
- 2 tablespoons minced fresh parsley
- Cooked wild, brown, white or a mixed rice, optional
- In a large saucepan, saute the onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick.
- Place in a greased 13-in. x 9-in. baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese.
- Cover and bake at 400° for 30 minutes. Sprinkle with parsley; bake, uncovered, for 5 minutes or until fish just begins to flake easily with a fork. Serve with rice if desired.