Crab Stuffed Sole

Ingredients:

1 tsp minced garlic
1 cup lump crab meat

1 big shallot, minced finely
1 tsp lemon juice

1 tsp mustard
3 Tbsp chopped parsley leaves
2 Tbsp Worcestershire sauce
3 Tbsp mayonnaise

2 Tbsp grated Parmesan cheese

1/2 cup breadcrumbs
1  egg, whisk lightly
salt and pepper

1/4 cup flour for coating

breadcrumbs
6 sole fillets

Method:

Heat oil in a small skillet over medium heat. Add shallots and minced garlic and saute until softened. Remove from heat and let it cool. In a medium bowl, combine saute shallots and  crab meat, mustard and lemon juice. Also add 2 Tbsp parsley, Worcestershire sauce, mayonnaise, breadcrumbs and the 1/2 the egg. Season crab mixture with salt and white pepper and toss gently.

To the other half whisked egg, add 1 Tbsp minced parsley, Parmesan cheese, and season with salt and pepper. Set it aside.


Season sole fillets with a little salt and pepper on both sides. Then slightly over lap 3 fillets lengthwise and spoon crabmeat mixture and spread it  thinly. Roll lengthwise into bundles. Coat  sole lightly with the flour and then dip into the egg mixture and coat it with breadcrumbs. 

Make the other 3 fillets of sole the same way as above. 

Heat some olive oil with a little butter and shallow fry the bundles 2 minutes on each side. Then place them in a preheated 350 degrees F oven and cook for another 5 or 6 minutes. Serve with spaghetti.