Recipe info Category: Seafood Recipe: CRAB STUFFED FILLET OF SOLE Rating: 0.00 Contributor: n/a

CRAB STUFFED FILLET OF SOLE (Sauce) 3 teaspoons butter or margarine 3 teaspoons all purpose flour 1 1/2C milk 1/3C dry white wine Salt to taste 1/2C Swiss cheese, shredded (Stuffing) 2 teaspoons butter or margarine 1 medium sized onion, minced 1 can crab meat, drained (6 1/2 or 7 1/2 ounces ) 1 4 ounces can mushrooms, drained and finely chopped 1/2C cracker crumbs, coarsely crushed Salt White pepper, freshly ground (Fillets) 4 sole fillets (2 pounds) 2 tablespoons parsley, minced Salt Pepper FOR SAUCE place butter in 4 cup glass measure. Heat in microwave, uncovered, on full power for 25 to 30 seconds, or until melted. Blend in flour, milk, wine and salt. Stir until smooth. Cook in microwave, uncovered, on full power for 2 1/2 to 3 minutes, or until mixture thickens. Stir in cheese. Set aside. . FOR STUFFING place butter and onion in small glass mixing bowl. Cook in microwave, uncovered, on full power for 1 1/2 to 2 minutes, or until onion is tender. Stir in crab meat, mushrooms, cracker crumbs, salt and pepper. Mix well. . Lay each fillet white side down (the underside is fleshier with a yellow tone). Season with salt and pepper. Divide stuffing mixture evenly and spread almost the length of each fillet. Roll up and place seam side down in 2 quart glass casserole. . Cook in microwave, covered with waxed paper, on full power for 5 minutes. Baste off any juices and stir into sauce mixture. . Cook in microwave, covered with waxed paper, on full power for 2 to 3 minutes, or until fish flakes easily with fork. Let stand 5 minutes. . Return sauce to microwave and heat, uncovered, on full power for 1 to 1 1/2 minutes, or until bubbly. Pour sauce over fish and sprinkle with parsley. Sauce may also be served separately in warm bowl.

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