1 lb. sole or flounder fillets

CRABMEAT STUFFING:

1 (7 1/2 oz.) can crabmeat, drained and flaked
2 eggs, slightly beaten
1/4 c. butter
1/2 c. minced onion
3/4 c. finely chopped celery
1/4 tsp. dill
1 1/2 tbsp. sherry
1 c. finely crumbled fresh bread
Salt and pepper to taste

Combine crabmeat and slightly beaten eggs in mixing bowl. Melt butter in skillet, add onions and celery. Saute until onions are transparent, but not brown. Cool. Add to crab mixture with dill, sherry and bread crumbs. Mix well. Season to taste. Makes about 2 1/2 cups.

Spread equal amount of stuffing on each fillet and roll up. Place in baking dish. Top with Sherry Cheese Sauce. Bake 15 to 20 minutes.

SHERRY CHEESE SAUCE:

2 tbsp. butter
2 tbsp. flour
1 c. milk
2 tbsp. sherry
1/4 c. grated Cheddar cheese

Melt butter, add flour and blend. Gradually add milk and stir over low heat until smooth. Add sherry and cheese. Stir until cheese melts. Serves 4-6.

This is a great recipe. Very nice for entertaining.