Crab-Stuffed Sole

4.6
(17)

'We live far from the ocean, which makes seafood special to my cattle-ranching family,' notes Judie Anglen of Riverton, Wyoming.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 cup soft bread crumbs

  • 1 cup cooked or canned crabmeat - drained, flaked and cartilage removed

  • 1 small onion, finely chopped

  • 1 egg, lightly beaten

  • ½ teaspoon salt

  • 1 dash dash cayenne pepper

  • 4 (4 ounce) sole fillets

  • 3 tablespoons melted butter or margarine, divided

  • 1 tablespoon all-purpose flour

  • ½ cup chicken broth

  • ¼ cup grated Parmesan cheese

  • 1 tablespoon Sliced almonds

Directions

  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 degrees Ffor 25-30 minutes or until fish flakes easily with a fork.

  2. 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.