Tangy Crab-Stuffed Sole

• 1/4 cup butter
• 4-1/2 teaspoons all-purpose flour
• 1/2 cup chicken broth
• 1/4 teaspoon dill weed
• 1 to 3 teaspoons lemon juice
• 1 large egg, lightly beaten
• 1 package (8 ounces) imitation crabmeat, flaked
• 1/4 cup finely chopped celery
• 3 tablespoons dry bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon butter, melted
• 2 sole or orange roughy fillets (6 ounces each)

1. For dill sauce, melt butter in a microwave-safe bowl; stir in flour until smooth. Stir in broth and dill until blended. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in lemon juice; keep warm.
2. In a small bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon onto the center of each fillet; roll up fish around filling. Place in a 9-in. round microwave-safe dish. Cover with waxed paper.
3. Microwave on high for 5-6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160u0b0. Serve with dill sauce.

butter, flour, chicken broth, dill weed, lemon juice, egg, imitation crabmeat, celery, bread crumbs, parmesan cheese, butter

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