1 1/2 c. crushed Ritz crackers
1/2 c. seasoned bread crumbs
1/2 c. melted butter
1 tsp. basil
Pinch of garlic powder
1/4 tsp. salt
1/8 tsp. pepper
1/2 lb. chopped crabmeat or imitation crabmeat
1/8 to 1/4 c. lemon juice (enough to moisten cracker/crumb mixture)
7 to 8 sole fillets, approximately
6 to 8 inches long each
Cooking sherry

Mix above ingredients in bowl except sole fillets and sherry. Set aside. Rinse fillets and pat dry. Lightly stuff fillets and roll up lengthwise.

Place in glass dish and pour approximately 1 to 2 tablespoons of cooking sherry over each fillet roll. Bake at 325 degrees for 35 to 40 minutes. Serves 6 to 8.