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.
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
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.
"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.