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Crab stuffed sole

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Ingredients/Components

cream cheese - 1/3 c
milk - 1/2 c
flour - 2 Tbsp
butter - 4 Tbsp
lemon juice - 3 Tbsp
pepper - 1/4 tsp
minced onion - 1/4 c
chicken bouillon cube - 1 item
dry white vermouth - 1/2 c
unseasoned bread crumbs - 1/4 c
vermouth - 1/4 c
large sole filets - 8 item
king crab, flaked or imitation crab - 6 oz
pepper, parsley flakes - 1 item

How to make crab stuffed sole:

Sauce:2 Tbsp. butter2 Tbsp. flour1/4 tsp. pepper1/2 c. milk1/4 c. vermouth1 chicken bouillon cube2 Tbsp. lemon juice Preheat oven to 350°. Mix crab, cream cheese, onion, bread crumbs, 1 tablespoon lemon juice and 2 tablespoons of vermouth. In deep baking pan melt butter. Add remainder of vermouth and lemon juice. Lay out 1 filet in pan. Press 1/2 cup of crab stuffing on top and over with another filet. Repeat with remaining fish. Cover and bake 35 to 45 minutes (pan will be full of juice).

Sauce: Melt butter. Add flour and stir. It will be pasty. Add pepper to taste, milk, vermouth, chicken cubes, and lemon juice. Simmer until thickened. Pour over fish to serve and garnish with lemon wheels and parsley.

Recipe categories: Main dish, Crab, Sole and flounder.

Rating:

4.1

Average rating: 4.1, total votes: 8

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