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Crab Stuffed Fish Fillets Recipe

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This recipe for Crab Stuffed Fish Fillets, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Added: Sunday, November 27, 2005


6 fillets of sole or other firm fleshed fish (1 1/2 to 2 lbs)
melted butter or margarine
lemon butter sauce (recipe below)

1/2 cup shredded Monterey Jack or cheddar cheese
1/4 cup cottage cheese
1/2 cup flaked crabmeat
2 Tbsp. each minced onion and minced parsley
3/4 cup fine bread crumbs
1 egg
salt, garlic powder and black pepper to taste

Lemon Butter Sauce: In saucepan, heat together 3/4 cup butter or margarine, 1 Tbsp. each lemon juice and sherry or white wine.

Wipe fish with damp paper toweling. Trip 8 pieces of fish to 6 inch lengths. With kitchen shears, cut a 3 inch slit through the center of 4 of the pieces. Set aside. Prepare filling by combining all the ingredients, mixing well. Mound filling along center of 4 uncut fish pieces. Top with the cut pieces, pressing down so the slit opens to reveal the stuffing. Brush melted butter over the fish. Sprinkle with paprika. Place on lightly oiled baking pan. Bake at 375F for about 25 minutes or until fish is cooked. Serve immediately with Lemon Butter Sauce. Good served with grilled tomatoes and buttered asparagus. Serves 4.




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