Recipe: Crab Stuffed Fish Fillets with Lemon Butter Sauce

Crab Stuffed Fish Fillets with Lemon Butter Sauce

8 Filets of flounder OR Other firm-fleshed fish (1 1/2 to 2 lb)
Melted butter or margarine
Paprika

Filling:
1/2 cup shredded Monterey jack or cheddar cheese
1/4 cup cottage cheese
1/2 cup flaked crabmeat
2 tbsp minced onion
2 tbsp minced parsley
3/4 cup fine breadcrumbs
1 egg
salt, garlic powder and black pepper to taste

Lemon Butter Sauce
1/4 cup butter or margarine
1 tbsp lemon juice
1 tbsp sherry or white wine

Wipe fish with damp paper toweling. Trim 8 pieces of fish to 6-inch lengths. Cut a 3-inch slit through the center of 4 of the pieces. Set aside.

Combine all the ingredients for filling, mixing well. Mound filling along the 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 fish. Sprinkle with paprika. Place on lightly oiled baking pan. Bake at 375 for about 25 minutes or until fish is cooked. Serve immediately with sauce.

Lemon Butter Sauce:
In a saucepan, heat together 1/4 cup butter or margarine, 1 tbsp lemon juice, 1 tbsp sherry or white wine.

Rec.food.baking/Helen Peagram (1998)
Yield: 4 Servings