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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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We live far from the ocean, which makes seafood special to my cattle-ranching family, notes Judie Anglen of Riverton, Wyoming. Ingredients:
1 cup soft bread crumbs |
1 cup cooked or canned crabmeat, drained, flaked and cartilage removed |
1 small onion, finely chopped |
1 egg, lightly beaten |
1/2 teaspoon salt |
dash cayenne pepper |
4 sole, flounder or pike fillets (about 1 pound) |
3 tablespoons butter, melted, divided |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 cup chicken broth |
grated parmesan cheese |
sliced almonds |
Directions:
1. In a bowl, combine bread crumbs, crab, onion, egg, salt and cayenne. Spoon onto fillets; roll up and secure with a toothpick. Place in a greased 2-qt. broiler-proof dish; drizzle with 2 tablespoons butter. Bake, uncovered, at 350°for 25-30 minutes or until fish flakes easily with a fork.
2. Meanwhile, for sauce, place remaining butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Drain liquid from baking dish. Spoon sauce over fillets; sprinkle with cheese and almonds. Broil 5 in. from the heat until cheese is melted and almonds are lightly browned. Discard toothpicks. Yield: 4 servings.
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