CRAB STUFFED SOLE RECIPES

Steps:

• 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.

Steps:

• Prepare stuffing and fish:.
• Preheat oven to 450°F.
• Mix crab, mayonnaise, bell pepper, and parsley and season with salt and pepper.
• Lay sole fillets flat with darker side up and season with salt and pepper.
• Divide stuffing among fillets, mounding on thicker half of each.
• Fold thinner half of fillet over stuffing, tucking end under to form a packet.
• Arrange stuffed fillets in a lightly oiled 9-inch pie plate.
• Cover with a round of parchment paper, then cover pie plate tightly with foil.
• Bake in upper third of oven until just cooked through, about 20 minutes.
• Make bread crumbs while sole is baking: Cook garlic in oil in a small skillet over moderate heat, stirring, until fragrant, about 30 seconds.
• Stir in bread crumbs and cook, stirring, until golden brown, 4 to 5 minutes.
• Remove from heat, then stir in zest and season with salt and pepper.
• Transfer sole to plates and sprinkle with bread crumbs.