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Crab-Stuffed Sole

By: Judie Anglen

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

Rating: Read Reviews (7)

Rate/Review | 270 people have saved this

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

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Original Recipe 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
1/2 teaspoon salt
dash cayenne pepper
4 (4 ounce) sole fillets
3 tablespoons melted butter or margarine, divided (optional)
1 tablespoon all-purpose flour
1/2 cup chicken broth
grated Parmesan cheese
Sliced almonds

Directions

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.
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.