Sole Stuffed with Crabmeat

Ingredients:

• 3 tbsp. unsalted butter
• 2 tbsp. chopped scallions, white parts only
• 1 celery stalk, stringed & finely chopped
• 1/2 cup chopped mushrooms
• 8 oz. fresh crabmeat picked over for shells and cartilage
• 3 tbsp. mayonnaise
• 1/2 tsp. dry mustard
• salt
• freshly ground black pepper
• 3 tbsp. fresh lemon juice
• 2 lbs. sole filets
• chopped fresh parsley

Makes 4 Servings

1. Preheat oven to 375 F. Heat 2 tablespoons of the butter in a large skillet. Add the scallions and celery. Cook them over medium heat for about 2 minutes, stirring frequently. Add the mushrooms and cook another 2 minutes, or until mushrooms are cooked through and have exuded their juices. Remove from the heat and set aside.
2. Stir together the crabmeat, mayonnaise, dry mustard, salt and about 1 teaspoon of the lemon juice. Place the sole fillets on a clean counter. Spread the crabmeat mixture over half of each piece of sole, then score a line where you plan to fold over the other half. Do not cut all the way through the fish. Then, fold it over. You will have the equivalent of a hinged sandwich of sole with the crabmeat in the center.
3. Place the fillets in a buttered baking dish, and dot with remaining butter. Pour the remaining lemon juice over the fish. Bake for 15-20 minutes, or until the fish are cooked through. Sprinkle with parsley before serving.

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Note: This recipe appears in the Legal Sea Foods Cookbook. You can enjoy elegant restaurant dining at home. Sole has no flavor so adding flavorful ingredients makes this dish delicious. Sole stuffed with crab is absolutely delicious. I highly recommend adding minced garlic and maybe some dried bread crumbs to the crab mixture for more texture and flavor. I highly recommend  serving potatoes or steamed vegetables with this dish to make it complete.