Crabmeat Stuffed Sole Fillets

100 years ago I had the best job ever!  I was a fish monger at Harbor Fish Market in Portland, Maine for quite a few years.

It was a BLAST!

I used to have fresh fish at my fingertips daily and I used to prepare it often.  Now, it’s not so readily available since moving from the coastal area, so it’s become a luxury in our house.  For those of you who are lucky enough to have fresh fish around, this is an easy and delicious recipe.

If you’re ever in Portland, Maine… Do stop by Harbor Fish.  It’s the greatest!

4-6 fresh Sole fillets
• 1 cup cooked crab meat
• 2 tablespoons butter
• ¼ cup minced bell pepper
• ¼ cup minced onion
• ¼ cup bread crumb
• 4 tablespoons cream
• salt and pepper
• paprika
• fresh parsley, minced

Sauté bell pepper and onion in butter over medium heat until tender. Do not brown. Remove from heat. Mix in crab meat, bread crumb, cream, salt and pepper to taste. Spoon about 2-3 tablespoons of mix onto one open fillet and roll to close with ends under. Place on foiled baking sheet. Repeat with remaining mixture and fillets. Dot with additional butter and sprinkle with paprika and fresh parsley. Bake in 375 oven for 10 to 15 minutes. Serve immediately. Serves two to four.


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