Crab-Stuffed Sole

• 1 cup soft bread crumbs
• 1 cup cooked or canned crabmeat, drained, flaked and cartilage removed
• 1 small onion, finely chopped
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• Dash cayenne pepper
• 4 sole, flounder or pike fillets (about 1 pound)
• 3 tablespoons butter, melted, divided
• 1 tablespoon all-purpose flour
• 1/2 cup chicken broth
• Grated Parmesan cheese
• Sliced almonds

1. In a bowl, combine bread crumbs, crab, onion, egg, salt and cayenne. Spoon onto fillets; roll up and secure with a toothpick. Place in a greased 2-qt. broiler-proof dish; drizzle with 2 tablespoons butter. Bake, uncovered, at 350u0b0for 25-30 minutes or until fish flakes easily with a fork.
2. Meanwhile, for sauce, place remaining butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Drain liquid from baking dish. Spoon sauce over fillets; sprinkle with cheese and almonds. Broil 5 in. from the heat until cheese is melted and almonds are lightly browned. Discard toothpicks.

bread crumbs, crabmeat, onion, egg, salt, cayenne pepper, pike, butter, flour, chicken broth, parmesan cheese, almonds

Taken from www.tasteofhome.com/recipes/crab-stuffed-sole/ (may not work)