Crab Stuffed Sole
Recipe By: April
2-1/2 to 3 pounds sole fillets
1/4 cup shallots, minced
1/4 cup butter
1 cup fresh mushrooms, diced
1/4 cup fresh parsley chopped
2 7-oz can crab meat or about 2 cups frozen
2 T. heavy cream
1/3 to 1/2 cup saltine cracker crumbs
1/4 tsp. white pepper (or black)
4 T. butter
4 T. flour
1/2 tsp. salt
2 cups white wine (chardonnay works well)
1 cup cream
4 T. brandy
1 cup shredded Swiss cheese
1/2 to 1 tsp. paprika
1/4 tsp. white pepper
Spray 9x13" pan with PAM.
Saute shallots 2-3 minutes, add mushrooms; cook 2-3 minutes more. Add cream,
stir in pepper, crumbs & parsley. Gently stir in crab. Spread mixture on
fillets, roll up. Put in greased pan fold side down.
Melt butter; stir in flour until smooth; add wine and cook until thick on
med-low heat, stirring constantly. Stir in salt, pepper, cream and brandy. Pour
over fillets: Bake at 400 degrees for 20 minutes, sprinkle cheese and paprika on
top. Bake 10 minutes more.
Can add about 1/2 pound of cooked shrimp that has been steamed; sprinkled over
sauce with the cheese the last 5 minutes of cooking. Flounder can be used
instead of sole. Recipe may be cut in half. Serves quite a bit.