Crab Stuffed Sole

6 cans Crab Meat
16 (6-8 ounces) Sole fillets
6 tablespoons Unsalted Butter
1 cup Celery, minced
1 cup each Onion and green onion, minced
1 cup Fresh parsley, chopped
1 teaspoon Paprika
1/2 teaspoon Garlic powder
2 teaspoons Italian seasoning
1/2 teaspoon Tabasco sauce
1/2 teaspoon White pepper
2 Eggs, beaten
1/2 cup Heavy cream
1 cup Mayonnaise
1 teaspoon Dijon mustard
3 cups Fresh bread crumbs

Drain crab meat and set aside. Heat oven to 350°F. Clean fish fillets and sprinkle with salt and pepper to taste. Set aside. Saute vegetables in butter until tender.

Mix all remaining ingredients in bowl, add cooked vegetables and gently toss with crab meat.

Place 1/2 cup crab meat stuffing in center of sole fillet. Wrap fish fillet around stuffing (start to wrap from large end). Secure fish with toothpicks.

Stand on side in greased shallow baking dish. Have fish sides touch to help retain shape. Any leftover stuffing may be placed on top of fillet wraps.

Bake 20-30 minutes or until fish flakes easily with fork.

Yield: 16 Servings