Stuffed Sole


Serves: 4
Total Calories: 142

Ingredients

1 small onion
2 stalks celery
1/2 green pepper
4 tablespoons butter, melted
1/4 cup bread crumbs
1 (7-ounce) can crabmeat
sole filet for four
parsley
lemon slices

Directions:

Dice onion, celery, and green pepper. Mix butter and bread crumbs. Break up crabmeat and add it along with onion, celery, and pepper to bread crumb mixture. Place mixture on sole and roll up. Bake at 350° for 20 minutes. Serve with parsley and lemon slices.

Nutritional Facts:

Serves: 4
Total Calories: 142
Calories from Fat: 104

This Stuffed Sole recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
Baked Bluefish Stuffed with Wellfleet Oysters
Bluefish Grilled in Foil
Baked Salmon with Dill
Baked Salmon with Carrots and Zucchini
Smoked-Salmon and Cream-Cheese Quesadillas
Grilled Lime Salmon Steaks
Dilled Haddock Parmesan
Baked Boston Scrod
Marinated Cod
Poached Cod with Lemon Butter Sauce
Baked Swordfish Steak
Baked Wild Trout
Stuffed Sole
Halibut Provençal
Sesame Balsamic Tuna
Ceviche
Baked Stuffed Flounder
Lobster Thermidor
Merrymount Lobster
Lobster à la Newburg
Baked Shrimp Scampi
Roasted Red Pepper and Shrimp Grits
Garlic Broiled Shrimp
New England Shrimp Casserole
Shrimp Stir-Fry with Lemon
Sweet-Sour Shrimp
Alice’s Special Shrimp
Shrimp and Crabmeat Casserole
Crab Casserole
Phyllis Lake’s Hudson River Crab Cakes
Scallops en Casserole
Dill Sauce with Scallops Over Angel Hair Pasta
Clam Fritters (Fritura de Marisco)




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