1 package of Stouffer's corn bread stuffing
1 medium carrot, diced
1 medium onion, diced
1 stalk celery, diced
6 tablespoons salted butter
1 can crabmeat
1 can small shrimp, diced
3 lbs sole filet, you can use any filet of white fish.
garlic powder
paprika
salt
pepper

Dice the carrots, onion and celery.

Melt 4 tablespoons of the butter in a stock pan over low to medium heat, when melted, add the carrots, onion and celery and add salt and pepper to season.

When the onions are clear and glossy looking, add 1 1/2 cups of water and bring to a boil. Add the bread crumbs, crabmeat and shrimp and let soften until done.

Take out a small baking dish and coat the bottom with the remaining butter.

After the stuffing has cooled long enough to handle, take a filet and about a palm full of the stuffing. Roll the stuffing into a ball and place into the middle of the filet.

Roll the two ends together and place, seam side down in the middle of the baking dish. Continue until all the filets are done.

Drizzle with the remaining melted butter, lightly dust them with the garlic powder and paprika.

Bake in a 350°F oven for about 20 minutes.

Remove and garnish with chopped parsley before serving.

Submitted by: Jay Johnson