Crab & Shrimp Stuffed Dijon Crusted Sole

By Hester

Ingredients

• 8 sole fillets (2 ounces each)
• Stuffing
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 1/2 cup chopped cooked peeled shrimp
• 1/4 cup soft bread crumbs
• 2 tablespoons butter, melted
• 2 tablespoons whipped cream cheese
• 2 teaspoons minced chives
• 1 garlic clove, minced
• 1 teaspoon grated lemon peel
• 1 teaspoon minced fresh parsley
• Topping
• 3 tablespoons reduced-fat mayonnaise
• 2 tablespoons grated Parmesan cheese, divided
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon horseradish
• 1/4 cup dry bread crumbs
• 2 teaspoons butter, melted

Preparation

Step 1

1. In a small bowl, combine the mayonnaise, 1 tablespoon cheese, lemon juice, mustard and horseradish.

2. In another small bowl, combine the crab, shrimp, bread crumbs, 2 tablespoons butter, cream cheese, chives, garlic, lemon peel and parsley. Spoon about 1/4 cup stuffing onto each fillet; roll up and secure with toothpicks.

3. Place fillets on a baking sheet coated with cooking spray. Spread mayonnaise mixture evenly over fillets.

4. Combine the bread crumbs, butter and remaining cheese; sprinkle over fillets. Bake at 425° for 13-18 minutes or until fish flakes easily with a fork.

312 Calories