2 lbs. sole fillets (or any other mild fish)
1 1/2 c. plain bread crumbs
1/2 c. butter, melted
1/2 c. chopped celery
1 1/2 tbsp. parsley
12 oz. crabmeat (can use fake crab or seafood flakes)
Salt and pepper to taste

SAUCE:

2 tbsp. butter
2 tbsp. flour
1 c. half & half or milk
1/2 tsp. salt
Dash of white pepper
1/2 c. grated Swiss cheese
2 tbsp. sherry (optional)

Combine bread crumbs, butter, celery, parsley, and crabmeat. Season with salt and pepper. Melt butter in pan. Blend in flour. Cook on low heat for 2-3 minutes. Slowly blend in half & half, salt, and pepper. Cook until thick. Stir in Swiss cheese. Add sherry. Place half of the sole fillets in baking dish. Cover with 3/4 of the crabmeat stuffing. Top with remaining fillets. Pour sauce over fish. Sprinkle with remaining stuffing. Bake, uncovered, at 350 degrees for 45 minutes. Can be made ahead and refrigerated. Serves 6-8.