Crab stuffed fish fillets
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Filets of sole or other firm-fleshed fish 1-1/2 - 2 lbs. |
| Melted butter or margarine | ||
| ½ | cup | Shredded Monterey Jack or Cheddar Cheese |
| ¼ | cup | Cottage cheese |
| ½ | cup | Flaked crabmeat |
| 2 | tablespoons | Each minced onion and |
| ¼ | cup | Butter, |
| 1 | tablespoon | Lemon juice |
| Paprika | ||
| Lemon Butter Sauce ++ Recipe follows minced parsley | ||
| ¾ | cup | Fine bread crumbs |
| 1 | each | Egg |
| Salt, garlic powder and black pepper to taste | ||
| 1 | tablespoon | Sherry or white wine. |
Directions
FILLING
LEMON BUTTER SAUCE: IN SAUC
Preparation: wipe fish with damp paper toweling. Trim 8 pieces of fish to 6-inch lengths. Cut a 3-inch slit through the center of 4 of the pieces. Set aside. Combine all the ingredients for filling, mixing well. Mound filling along center of 4 uncut fish pieces. Top with the cut pieces, pressing down so the slit opens to reveal the stuffing. Brush melted butter over fish. Sprinkle with paprika.
Place on lightly oiled baking pan. Bake at 375 for about 25 minutes or until fish is cooked. Serve immediately with sauce. Microwave Tips. You may prepare the fish in the microwave oven. Place fish on a safe dish. Cook covered at medium power 9 min. check twice. Let Stand 5 min.
Submitted By PAT STOCKETT On 02-09-95