Yield: 8 servings
|1 cup||Onion; chopped|
|2||4 1/4 ounces shrimp; rinsed|
|2 tablespoons||Butter or margarine|
|½ pounds||Fresh cooked or canned crab-|
|Meat; drained; cartilage|
|8||Sole or flounder fillets|
|; (2 to 2-1/2 pounds)|
|2||10 3/4 ounce ca each condensed|
|Cream of mushroom soup|
|⅓ cup||Chicken broth|
|⅔ cup||Shredded cheddar cheese|
|2 tablespoons||Fresh parsley; minced|
|Cooked wild; brown or white|
|Rice or a mixture; optional|
TASTE OF HOME ⅘/94
In a saucepan, saute onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. Place in a greased 13x9x2" baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese.
Cover and bake at 400 degrees for 30 minutes. Sprinkle with parsley; return to oven, uncovered, for 5 minutes or until the fish flakes easily with a fork. Serve over rice if desired.
"Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) - Prodigy Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
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