—–TASTE OF HOME 4/5/94—– 1 cup Onion — chopped
2 4 1/4 oz can shrimp — rinsed
Drained 2 tablespoons Butter or margarine
1/2 pound Fresh cooked or canned crab-
Meat; drained — cartilage Removed 8 Sole or flounder fillets
(2 to 2-1/2 pounds) 1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Paprika
2 10 3/4 oz ca each condensed
Cream of mushroom soup Undiluted 1/3 cup Chicken broth
2 tablespoons Water
2/3 cup Shredded cheddar cheese
2 tablespoons Fresh parsley — minced
Cooked wild — brown or white Rice or a mixture — optional
In a saucepan, saute onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. Place in a greased 13x9x2″ baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. Cover and bake at 400 degrees for 30 minutes. Sprinkle with parsley; return to oven, uncovered, for 5 minutes or until the fish flakes easily with a fork. Serve over rice if desired.
“Taste of Home” Magazine Posted by: Debbie Carlson (PHHW01A) – Prodigy