Sole Stuffed With Crab Meat

• 1/2 lb. fresh crabmeat
• 1/4 c. butter
• 1/4 c. chopped onion
• 1/4 c. chopped green pepper
• 1/4 c. chopped mushrooms
• 1 c. soft bread crumbs
• 1 egg, beaten
• 1 Tbsp. chopped parsley
• 1/4 tsp. salt
• dash of pepper
• dash of Worcestershire sauce
• 8 sole fillets (2 lb.)
• 2 Tbsp. lemon juice
• 2 Tbsp. butter
• paprika

1. Remove cartilage from crabmeat.
2. In medium skillet, melt butter and saute onion, green pepper and mushrooms.
3. Place in a bowl.
4. Add crabmeat, bread crumbs, egg, parsley, salt, pepper and Worcestershire sauce and mix thoroughly.
5. Lay fillets flat and place approximately 1/3 cup of filling on each piece.
6. Roll up and place seam-side down in a shallow 2-quart buttered baking pan. Pour lemon juice over fish.
7. Dot with butter.
8. Sprinkle with paprika.
9. Cover and bake in 350u0b0
10. oven for 30 minutes.
11. Uncover and bake 10 minutes longer.
12. Makes 4 to 6 servings.

fresh crabmeat, butter, onion, green pepper, mushrooms, bread crumbs, egg, parsley, salt, pepper, worcestershire sauce, lemon juice, butter, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242820 (may not work)