1 can (7 1/2 oz.) crab meat or 1 pkg. (6 oz.) frozen crab meat
1/2 c. chopped celery
2 tbsp. butter
1/4 c. chopped green onion
2 tbsp. chopped parsley
1 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. dill weed
6 fillets of sole or Boston bluefish
Salt and pepper
2 c. spinach egg noodles, cooked and drained
2 tbsp. grated Parmesan cheese

Drain canned crab meat and slice. Or, defrost, drain and slice frozen crab meat. Saute celery in butter. Add crab meat, green onion, parsley and seasonings. Sprinkle fish on both sides with salt and pepper. Place a spoonful of crab meat stuffing on each fillet and spread into an even layer. Starting at narrow end, roll up fillets and fasten with toothpicks.

Cook noodles in boiling, salted water until tender. Drain and combine with 1 1/2 cups Newburg Sauce and grated Parmesan cheese. Place on buttered casserole and top with stuffed fish fillets. Cover and bake at 350 degrees for 30 minutes. Serve remaining Newburg Sauce over fillets. Serves 6.