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Crab-stuffed Fillet Of Sole
4 Tbsp. (1/2 stick) butter or margarine, melted
Salt and pepper (optional)
1 1/2 lbs. (10-12 small) Sole Fillets
1/2 stick butter or margarine
1 medium onion, chopped
2 stalks celery, chopped
2-3 shallots, chopped
1/4 lb. fresh mushrooms, sliced
1/2 medium green pepper, chopped
1 garlic clove, pressed
1 Tbsp. flour
1/2 cup dry vermouth or white wine
1/2 cup milk
12 oz. Crab Meat (or imitation) or 6 oz. Crab, 6 oz. Shrimp
1/2 cup seasoned bread crumbs
2 Tbsp. chopped fresh parsley
1 egg, lightly beaten
1/4 cup Parmesan cheese
Preheat oven to 375 degrees F. Grease baking dish with 3 tablespoons melted butter. Brush fish with remaining melted butter.
STUFFING: Saute onion, celery, shallots, green pepper, garlic, mushrooms (until tender) in butter. Blend in flour. Add vermouth, milk and stir until thick. Remove from heat. Add remaining ingredients (except paprika); mix well.
Stuff Fillets with 2-3 tablespoons stuffing mixture. Place one fillet on top of fillet with stuffing (or for larger Fillets, just fold one end over) and press edges to seal. Bake, covered 25 minutes. Sprinkle with paprika first, for color.
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