Tuesday, October 14, 2008

Crab Stuffed Sole

Here's a recipe I tried tonight. I was a little nervous because when I've tried to make things that are "stuffed" they usually end up being a lot of work and then fall apart and become a casserole when I'm done but this one was great – stuffed, moist and delicious!


1 cup soft bread crumbs
1 cup cooked or canned crabmeat, drained, flaked and cartilage removed (I used chopped up fake crab and it was still good)
1 small onion, finely chopped
1 egg, lightly beaten
1/2 teaspoon salt
1 dash cayenne pepper
4 sole flounder pieces or fillets of any thin white fish
3 tablespoons butter or margarine, melted, divided
1 tablespoon all-purpose flour
1/2 cup chicken broth
Grated parmesan cheese
Sliced almonds (optional)

In a bowl, combine bread crumbs, crab (or krab!), onion, egg, salt and cayenne. Spoon onto fillets; roll up and secure with a toothpick. Place in a greased 2-quart broiler-proof dish; Drizzle with 2 tablespoons butter.

Bake, uncovered, at 350 F. for 20 to 25 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 two minutes or until thickened and bubbly. Drain liquid from baking dish.

Spoon sauce over fillets; sprinkle with cheese and almonds. Broil 5 inches from the heat until cheese is melted and almonds are lightly browned. Discard toothpicks.

1 comment:

kari said...

Yummy! I will have to try this. We try to eat fish but, sometimes our same old recipies get a little boring. Good to have a new one to try.