Family Favorites...Crab Stuffed Sole

We have enjoyed crab-stuffed sole in our favorite seafood restaurant, but it was getting really expensive to eat there.  When I saw this recipe, it looked similar, so I had to try it.  It is still not inexpensive in the Midwest, where good seafood commands a premium, but it was delicious, and not as fussy as I thought it would be. 

I used my mini food processor to turn slices of whole wheat bread into soft crumbs, as well as chop the onion.  For the sauce, I microwaved mine in a 2-cup measure (so it doesn’t boil over), about a minute and a half in 30 second increments (stir each time).  No extra pan to clean!

I made the stuffing about an hour ahead of time and refrigerated until I assembled the entrée.  I lined a quarter-sheet pan with foil so I didn’t have any cleanup either.

We served it with Spinach Salad with Cider Dressing and Cornmeal Batter Rolls.

                            Crab Stuffed Sole

  1         Cup  Soft Bread Crumbs

  1         Cup  Crabmeat -- cooked or canned, drained and flaked

  1         Small  Onion -- finely chopped

  1         Large  Egg -- lightly beaten

     ½     Teaspoon  Salt

             Dash  Cayenne Pepper

  4         Each  Sole Fillets -- 1 pound

  3         Tablespoons  Butter -- divided, melted

  1         Tablespoon  Flour

     ½     Cup  Chicken Broth

             Grated Parmesan Cheese

             Sliced Almonds

In a bowl, combine bread crumbs, crab, onion, egg, salt and cayenne.  Spoon onto fillets; roll up and secure with a toothpick.

Place on a greased 2 quart broiler-proof dish; drizzle with 2 tablespoons butter.  Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.

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" from the heat until cheese is melted and almonds are lightly browned.  Discard toothpicks.

4 Servings

  "Taste of Home Holiday Recipe Cards 2003"

Per Serving: 325 Calories; 13g Fat (36.5% calories from fat); 41g Protein; 10g Carbohydrate; 1g Dietary Fiber; 181mg Cholesterol; 759mg Sodium.  Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.