Ingredients
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6 cans crab meat 16 - 6-8 oz. sole fillets 6 tbsp. unsalted butter 1 cup celery (minced) 1 cup onion (minced) 1 cup green onion (minced) 1 cup fresh parsley (chopped) 1 tsp. paprika 1/2 tsp. garlic powder 2 tsp. Italian seasoning 1/2 tsp. tabasco sauce 1/2 tsp. white pepper 2 eggs (beaten) 1/2 cup heavy cream 1 cup mayonnaise 1 tsp. dijon mustard 3 cups fresh bread crumbs
Procedure
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Drain crab meat and set aside. Heat oven to 350 degrees. Clean fish fillets and sprinkle with salt and pepper to taste. Set aside. Saute 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
