1 1/2 to 2 lbs. filet of sole
2 (6 oz.) pkg. of frozen crab (or crab/shrimp)
1 stick of butter
1/2 c. chopped celery
1/2 c. chopped onion
4 tbsp. white wine
About 1 c. Pepperidge Farm herb stuffing

Melt butter and saute onions and celery. Add crab and wine and enough stuffing to absorb butter. Remove from heat and roll up in fish. Place in casserole dish and cover with the following mixed together:

1 can cream of celery soup
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce

Bake at 350 degrees for about 25 minutes or until fish is done.