Sole Stuffed With Crabmeat Dressing - cooking recipe

Ingredients

4 1/4 c. breadcrumbs
milk
1/2 c. chopped mushrooms
3 Tbsp. margarine
1/4 c. white wine
1 Tbsp. chopped parsley
2 eggs, slightly beaten
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
1 (6 1/2 oz.) bag tiny shrimp
1 (6 1/2 oz.) pkg. frozen crabmeat, drained
6 fillet of sole
melted butter

Preparation

Place breadcrumbs in large bowl and add just enough milk to make a loose dressing.
Set aside.
Melt butter in large skillet and saute mushrooms.
Add them to breadcrumbs in bowl.
Stir in parsley, eggs, salt, pepper and nutmeg and blend well.
Fold in shrimp and crabmeat.
Wash fillets and salt and pepper well on both sides.
Place 3 fillets skin side down in a greased glass baking dish.
Spoon breadcrumb stuffing over fillets.
Cover with remaining 3 fillets, skin side up.
Fasten stuffed fillets together, using 3 toothpicks per fillet.
Bake in preheated 350\u00b0 oven for 30 to 40 minutes or until fish flakes easily.
Baste frequently while baking with melted butter.