Ingredients

• 4 fillet of sole – approx ¾ pounds
• ½ pound lump crab meat
• 1 Tbsp butter
• 1 celery stalk, diced
• 3 Tbsp diced onion
• 1/3 cup toasted bread crumbs
• 1/3 cup mayonnaise
• 1 egg white
• 1 Tbsp chopped parsley
• 3 Tbsp butter
• 3 Tbsp flour
• ¾ cup milk
• 1/3 cup white wine
• 1/3 cup chicken stock
• 1/2 cup parmesan cheese, divided

Directions

1. Sauté 1 Tbsp butter and sweat celery and onion.
2. Remove from heat to mixing bowl and add crab meat, bread crumbs, mayo, egg white and parsley.
3. Toss lightly.
4. Divide stuffing among 4 filets, placing stuffing in the middle of the filet and rolling fish up around it.
5. Please fillets seam side down in greased baking dish.
6. Melt 3 Tbsp butter.
7. Add flour and cook briefly.
8. Add milk, wine and stock. Cook until bubbly.
9. Add ¼ cup parmesan cheese and stir until melted.
10. Pour sauce over filets.
11. Cook at 400 degrees for 20-25 minutes. Sprinkle with parmesan cheese and broil until bubbly.