Fillet Of Sole With Crabmeat Stuffing

• 1/4 c. dry seasoned bread crumbs
• 1 1/2 c. fresh crabmeat, flaked
• 1/4 c. dry sherry
• 1/4 tsp. lemon juice
• 4 fillets of sole (4 oz. each)
• paprika
• 1/4 c. butter

1. Preheat oven to 350u0b0.
2. Butter a baking dish large enough to hold the fillets in 1 layer.
3. Mix the bread crumbs, crabmeat and sherry together in a bowl.
4. Then add the lemon juice.
5. (The mixture should be moist, but not wet.)
6. Place one-fourth of the stuffing on each fillet and roll the fillets up around the stuffing, keeping it tucked inside.
7. Secure with a toothpick. Place the rolls in the prepared baking dish, seam side down. Sprinkle them lightly with paprika and dot each with 1 tablespoon butter.
8. Bake for 10 minutes at 350u0b0 or until fish flakes when gently prodded with a fork.
9. Serve immediately.
10. Serves 4.

bread crumbs, fresh crabmeat, sherry, lemon juice, paprika, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751279 (may not work)