Crab-Stuffed Sole Recipe

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

4 Servings
Prep: 15 min.
Bake: 30 min.


Ingredients
1 cup soft bread crumbs [112 g]
1 cup cooked or canned crabmeat, drained, flaked and cartilage removed
1 small onion, finely chopped
1 egg, lightly beaten [55 g]
1/2 teaspoon salt
Dash cayenne pepper
4 sole, flounder or pike fillets (about 1 pound) [4kg]
3 tablespoons butter, melted, divided [42.6 g]
1 tablespoon all-purpose flour [8.8 g]
1/2 cup chicken broth 125 ml]
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°for 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. Yield: 4 servings.