Crab Stuffed Sole
1 cup soft bread crumbs
1 cup cooked or canned crabmeat, drained, flaked and cartilage removed
1 small onion, finely chopped
1 egg, lightly beaten
˝ teaspoon salt
Dash cayenne pepper
4 sole flounder pieces or fillets of any thin white fish, about 1 pound
3 tablespoons butter or margarine, melted, divided
1 tablespoon all-purpose flour
1/2 cup chicken broth
Grated parmesan cheese
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-quart
broiler-proof dish; Drizzle with 2 tablespoons butter. Bake, uncovered, at 350°
F. for 25 to 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 two minutes or
until thickened and bubbly. Drain liquid from baking dish.
Spoon sauce over fillets; sprinkle with cheese and almonds.
Broil 5 inches from the heat until cheese is melted and almonds are lightly
browned. Discard toothpicks.