Crab-Stuffed Sole Recipe

ingredients

1/4 cup butter
4 1/2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dill weed
1 teaspoon lemon juice, more to taste

Fillets
1 egg, lightly beaten
1 package (8 ounce size) imitation crab meat, flaked
1/4 cup finely chopped celery
3 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon butter, melted
2 sole or orange roughy fillets (6 ounce size)

directions

For dill sauce, melt butter in a microwave safe bowl and stir in flour until smooth. Stir in the broth and dill until blended.

Microwave, uncovered, on high for 2-3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in the lemon juice; keep warm.

In a bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon into the center of each fillet and roll up fish around filling.

Place in a 9-inch round microwave safe dish. Cover with waxed paper. Microwave on high for 5-6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160 degrees F.

Serve with the dill sauce.

nutrition data