| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Tasteofhome | 8 | servings | |
INGREDIENTS
| 1 | c | Onion; chopped |
| 2 | 4 1/4 ounces shrimp; rinsed | |
| Drained | ||
| 2 | tb | Butter or margarine |
| 1/2 | lb | Fresh cooked or canned crab- |
| Meat; drained; cartilage | ||
| Removed | ||
| 8 | Sole or flounder fillets | |
| ; (2 to 2-1/2 pounds) | ||
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Paprika |
| 2 | 10 3/4 ounce ca each condensed | |
| Cream of mushroom soup | ||
| Undiluted | ||
| 1/3 | c | Chicken broth |
| 2 | tb | Water |
| 2/3 | c | Shredded cheddar cheese |
| 2 | tb | Fresh parsley; minced |
| Cooked wild; brown or white | ||
| Rice or a mixture; optional |
INSTRUCTIONS
TASTE OF HOME 4/5/94 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 Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Converted by MM_Buster v2.0l.
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