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Crab-Stuffed Sole

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Submitted by Elizabeth

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

8 8
EACH EACH SOLE FILLETS *
1 453.6
POUND G CRAB MEAT
5 75
TABLESPOONS ML CHIVES
minced
5 75
TABLESPOONS ML PARSLEY LEAVES
minced
5 75
TABLESPOONS ML BUTTER
melted
¼ 59
CUP ML CELERY
chopped
½ 118
CUP ML CREAM
½ 2.5
TEASPOON ML SALT
3 45
TABLESPOONS ML BUTTER
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
¼ 1.3
TEASPOON ML SALT
1 ½ 355
CUPS ML MILK
1 237
CUP ML SWISS CHEESE
grated

Directions

Preheat oven to 400℉ (200℃).

Combine filling ingredients and spread over fillets.

Roll each fillet into a tube shape and place seam-side down baking dish To make sauce, melt butter saucepan, then blend in flour and salt.

Simmer for two minutes.

Stir in milk and wine, and simmer until mixture thickens, stirring constantly.

Pour sauce over fillets and bake at 400℉ (200℃). for 15 minutes.

Sprinkle with cheese.

Bake until cheese melts. Sprinkle with paprika and parsley.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 311g (11.0 oz)
Amount per Serving
Calories 544 65% from fat
 % Daily Value *
Total Fat 39g 61%
Saturated Fat 24g 121%
Trans Fat 0g
Cholesterol 213mg 71%
Sodium 1090mg 45%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 71g
Vitamin A 36% Vitamin C 18%
Calcium 48% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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