Crab Stuffed Sole Recipe

This Crab Stuffed sole is awesome ! Try this irresistibly seasoned fish bake stuffed with crabmeat, mushroom and cheese and let me know if you like it !your suggestions for this Crab Stuffed sole are welcome !

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Butter3 Tablespoon
 Flour3 Tablespoon
 Milk1 1⁄2 Cup (24 tbs)
 Sherry1⁄3 Cup (5.33 tbs)
 Salt1⁄2 Teaspoon
 Shredded swiss cheese1 Cup (16 tbs)
 Sole fillets2 Pound
 Salt To Taste
 Pepper To Taste
 Onion1 Medium, minced
 Butter2 Tablespoon
 Canned crabmeat6 1⁄2 Ounce (1 Can)
 Fresh mushrooms5 , cleaned and chopped
 Cracker crumbs1⁄2 Cup (8 tbs)
 Parsley flakes10 Gram

Nutrition Facts

Serving size: Complete recipe

Calories 3064 Calories from Fat 1552

% Daily Value*

Total Fat 174 g268.1%

Saturated Fat 89.9 g449.3%

Trans Fat 0 g

Cholesterol 969 mg

Sodium 6099.8 mg254.2%

Total Carbohydrates 181 g60.3%

Dietary Fiber 11.2 g44.6%

Sugars 63.4 g

Protein 196 g392.6%

Vitamin A 82.8% Vitamin C 48.9%

Calcium 165.2% Iron 72.8%

*Based on a 2000 Calorie diet

Directions

1. In a 4-cup glass measure, heat butter 30 seconds. Stir in flour, milk, sherry, and salt, blending well. Cook 2 to 3 minutes, stirring every minute until thickened. Stir in cheese and set aside.
2. Cut fish in serving pieces and sprinkle with salt and pepper.
3. In a 4-cup glass measure, cook onion in butter 2 to 3 minutes, stirring once, until tender. Add crabmeat, mushrooms, and cracker crumbs; mix well.
4. Spread crabmeat mixture evenly over each piece of fish. Roll up pieces of fish and secure with a wooden pick. Place seam side down in a 10-inch glass baking dish.
5. Cook, covered, 5 to 6 minutes, rotating dish one-quarter turn halfway through cooking time. Remove pan drippings and pour sauce over fish. Cook 2 to 3 minutes, sprinkle with parsley flakes

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