Crab & Shrimp Stuffed Dijon Crusted Sole

By Hester

Ingredients

• 6 fluid ounce, Crabmeat
• 0.50 cup cooked, Extra Small Peeled
• 0.25 cup, crumbs, Bread, white, commercially prepared (includes soft bread crumbs)
• 2 tsp chopped, Chives, raw
• 1 clove, Garlic
• 1 tsp(s), Parsley, fresh
• 3 tbsp, Reduced Fat Mayonnaise
• 2 tbsp, Cheese - Parmesan, shredded
• 1 tbsp(s), Lemon juice, raw
• 2 tsp, Honey Dijon Mustard
• 1 tsp, Horseradish, prepared
• 0.25 cup, Bread crumbs, dry, grated, plain
• 16 ounce, Sole Fillets
• 34 grams (1 portions), Original Triangles
• 15 g(s), Lemons - Raw, with peel
• 2 tbsp(s), Butter

Details

Servings 4

Preparation

Step 1

1. In a small bowl, combine the mayonnaise, 1 tablespoon cheese, lemon juice, mustard and horseradish. Spread mayonnaise mixture evenly over fillets.

2. In a small bowl, combine the crab, shrimp, bread crumbs, 2 tablespoons butter, cream cheese, chives, garlic, lemon peel and parsley.

3. Place fillets on a baking sheet coated with cooking spray. Spoon about 1/4 cup stuffing onto each fillet; roll up and secure with toothpicks

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. Yield: 4 servings

312 Calories