Crab Meat 6 cans
Sole fillets 16 (6-8 ounces)
Unsalted Butter 6 tablespoons
Celery, minced 1 cup
Onion and green onion, minced 1 cup each
Fresh parsley, chopped 1 cup
Paprika 1 teaspoon
Garlic powder 1/2 teaspoon
Italian seasoning 2 teaspoons
Tabasco sauce 1/2 teaspoon
White pepper 1/2 teaspoon
Eggs, beaten 2
Heavy cream 1/2 cup
Mayonnaise 1 cup
Dijon mustard 1 teaspoon
Fresh bread crumbs 3 cups
Yield: 16 Servings
Drain crab meat and set aside. Heat oven to 350 degrees. Clean fish fillets and sprinkle with salt and pepper to taste. Set aside. Sauté vegetables in butter until tender. Mix all remaining ingredients in bowl, add cooked vegetables and gently toss with crab meat. Place 1/2 cup crab meat stuffing in center of sole fillet. Wrap fish fillet around stuffing (start to wrap from large end). Secure fish with toothpicks. Stand on side in greased shallow baking dish. Have fish sides touch to help retain shape. Any leftover stuffing may be placed on top of fillet wraps. Bake 20-30 minutes or until fish flakes easily with fork.