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Tangy Crab-Stuffed Sole

There’s a pleasant lemony tang to this seafood entree from Judie Anglen of Riverton, Wyoming. For side dishes, try the broccoli and sweet potato recipes here, or serve rice pilaf and asparagus.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

Ingredients

  • 1/4 cup butter
  • 4-1/2 teaspoons all-purpose flour
  • 1/2 cup chicken broth
  • 1/4 teaspoon dill weed
  • 1 to 3 teaspoons lemon juice
  • FILLETS:
  • 1 large egg, lightly beaten
  • 1 package (8 ounces) imitation crabmeat, flaked
  • 1/4 cup finely chopped celery
  • 3 tablespoons dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon butter, melted
  • 2 sole or orange roughy fillets (6 ounces each)

Directions

  • For dill sauce, melt butter in a microwave-safe bowl; stir in flour until smooth. Stir in broth and dill until blended. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in lemon juice; keep warm.
  • In a small bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon onto the center of each fillet; roll up fish around filling. Place in a 9-in. round microwave-safe dish. Cover with waxed paper.
  • Microwave on high for 5-6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with dill sauce.
Nutrition Facts
1 each: 500 calories, 29g fat (17g saturated fat), 205mg cholesterol, 1342mg sodium, 28g carbohydrate (1g sugars, 1g fiber), 30g protein.

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