A beautiful way to serve stuffed fish. Delicious too, it's been a staple in our home since 1994.
Crab Stuffed Sole
6 sole fillets
1/2 lb. real crabmeat
1 T onion, diced fine
1 T chopped fresh parsley
1 T celery, chopped fine
6 T butter
1/2 c cracker crumbs
1 egg
Cream Sauce
2 T butter
1 T flour
1/2 t salt
1/8 t white pepper
1/8 t paprika
3/4 c milk
1 T lemon juice
Preheat oven to 375. Sprinkle each fillet with salt and pepper. Coil each fillet into a buttered muffin tin. Sauce the onions, parsley and celery in 3 T butter. When tender, remove from heat. Add the crumbs, flaked crabmeat and the egg. Mix and season to taste. Spoon into the center of each fish fillet. Brush with the remaining 3 tablespoons of butter. Bake 20-30 minutes or until your fish is done. Meanwhile make the sauce by microwaving the butter until melted; add the flour and seasonings, then the milk and lemon juice. Microwave 4-5 minutes, stirring after each minute. Carefully remove each coil of fish and top with a drizzle of sauce. Serve immediately with more sauce to pass.
