1 Lb. North Shore Special Crabmeat (Claw meat may be used)
¼ C Oil
1 each Onion, diced fine
2 each Shallots, minced
1 T Natural Pak Chopped Garlic in Oil
¼ C Celery, chopped
1/3 C Red Pepper, chopped
TT Salt & Pepper
2 Eggs, beaten
1 ½ C Breadcrumbs, fresh, white
8 fillets 4-6 Sole, fresh
Heat the oil in a sauté pan and add the garlic, shallots, celery and peppers – cook for 2-3 minutes to soften.
Remove to stainless steel bowl and add crab meat.
Season with salt and pepper, bind with egg.
Split sole fillets lengthwise.
Place 4-6 ounces of crab stuffing on the smaller half of the fillet.
Cut a slit in the remaining fillet half about 2-3 inches long and place this over crab stuffed fillet.
Separate the slit so the crab is exposed, sprinkle with paprika, drizzle with butter and bake in a hot oven for 6-8 minutes.
Serve with a Hollandaise sauce.