Crab-Stuffed Sole Recipe

By Booper-2

Ingredients

• 1 cup soft bread crumbs
• 1 cup cooked or canned crabmeat, drained, flaked and cartilage removed
• 1 small onion, finely chopped
• 1 Eggland's Best 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

Preparation

Step 1

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 almonds are lightly browned. Discard toothpicks.
Yield: 4 servings.