• 8 dover sole filets, (about a pound)
  • 2 shallots, chopped
  • 1 rib celery, chopped
  • 3 tablespoons butter
  • Juice of one lemon
  • ½ cup panko crumbs
  • ½ lb. shrimp, peeled, deveined and chopped
  • ½ lb. cooked crabmeat


Saute shallots and celery in 2 tablespoons of butter. Add shrimp and cook until the shrimp is no longer translucent. Add panko crumbs and crabmeat. Remove from heat. Spray a glass baking dish with pam. In your mind, divide the stuffing into eight parts. Lay out each fillet and put 1/8 of the stuffing on it. Roll the filet around the stuffing and place it in the baking dish with the seam leaning up against the side of the baking dish. This will hold the roll together. If you want, you can use a toothpick. Stuff all the filets. Bake in 400° oven for 20 minutes. Lift the rolls gently out of the pan and serve immediately. One serving equals two rolls.


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