Crab Stuffed Sole

Serves 4–6.
 
1 can MILLER’S SELECT or SEA FARE CLAW CRAB MEAT (drained)
4-6 sole fillets (6-8 oz each)
3 tbsp. unsalted butter (divided)
Salt and freshly ground pepper to taste
2 tbsp. each minced celery and onion
1 tbsp. fresh parsley
1/2 tsp. each basil and oregano (or 1 ½ tsp. fresh)
1/4 tsp. paprika
Dash of Tabasco sauce
1 egg, beaten
1/4 cup mayonnaise
1 tsp. Dijon mustard
1/2 cup fresh bread crumbs
 
Preheat oven to 350° F. Brush sole fillets with 1 tbsp. melted butter. Salt and pepper to taste and set aside. Sauté celery and onion in 1 tbsp. butter until tender. Mix herbs, spices, beaten egg, mayonnaise and mustard in a bowl. Add the slightly cooled celery and onion and mix well. Add and gently combine the bread crumbs and drained crab meat. Divide crab stuffing among the sole fillets. Wrap fish fillet around stuffing, starting from the large end. Secure with toothpicks and stand in a buttered baking dish with sides touching to retain shape. Bake for 15 - 20 minutes or until fish flakes easily with a fork.