Ingredients:

1	Cup	Onion, Chopped
6		Cooked Shrimp, Chopped Fine (Approx 4-1/4 Ounces)
1	4 oz	Jar Mushrooms, Drained
2	Tbl	Butter
1/3	Lb	Crabmeat, Cartilage Removed
8		Sole Or Flounder Fillets (2-2-1/2 Pounds)
½	Tsp	Salt
¼	Tsp	Pepper
¼	Tsp	Paprika
2	10 oz	Cans Mushrooms Soup
1/3	Cup	Chicken Broth
2	Tbl	Water
2/3	Cup	Shredded cheddar cheese
2	Tbl	Fresh parsley, minced

Directions:

Preheat oven to 400ºF. Grease a 13x9x2” baking dish.

In a medium skillet, sauté onion, shrimp and mushrooms in butter until onions are tender. Add crabmeat and heat through.

Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture onto fillets and roll up jelly roll style, fastening with a toothpick. Place in prepared dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. Cover and bake for 30 minutes. Sprinkle with parsley; return to oven and bake, uncovered, for an additional 5 minutes, or until fish flakes easily with a fork.

 

Yields

8 servings