1 1/2 lb. skinless flounder or fish fillet of choice
1 lb. crab meat
1/2 c. dry bread crumbs
2 (10 1/2 oz.) cans condensed cream of mushroom soup
Dash each of salt, pepper, paprika and lemon
1/2 stick butter
Cheddar or Colby cheese Wash and dry fish thoroughly. Cut in to 3 inch strips. Remove cartilage from crab meat. In small bowl, mix crab meat, bread crumbs and 1/2 cup Newburg sauce (or soup). Spread stuffing evenly over fish fillets. Roll up firmly and place cut side down on foil lined baking pan. Sprinkle with salt, pepper, paprika and lemon juice. Put butter on top of each fish. Bake at 350 degrees until fish flakes easily about 20 to 30 minutes. Top with Cheddar or Colby cheese then top with Newburg sauce or soup. Heat. Makes 6 servings. |
