Crab Stuffed Sole Fillets
|Frozen sole fillet||10 Ounce (1 Package, Mrs. Paul'S)|
|Chopped green onion||2 Tablespoon|
|Chopped fresh mushrooms||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Canned crabmeat||6 Ounce, drained and picked over (1 Can)|
|Canned condensed cream of chicken soup/Canned condensed cream of celery soup||10 3⁄4 Ounce, condensed|
|Milk||1⁄2 Cup (8 tbs)|
|Chablis/Other dry white wine||2 Tablespoon|
|Shredded swiss cheese||2 Ounce (1/2 Cup)|
1. Separate fish fillets, reserving seasoning packet. Arrange fish on microwave-safe plate. Microwave, uncovered, on high 1 minute or until fish is pliable. Set aside.
2. To make stuffing: In small microwave-safe bowl, combine butter, onion, mushrooms and celery. Cover with vented plastic wrap; microwave on high 2 minutes or until vegetables are tender. Stir in crabmeat and 2 tablespoons of the soup. Make 4 mounds of stuffing in 10-inch microwave-safe pie plate. Divide fillets into 4 parts and arrange over stuffing; set aside.
3. In small microwave-safe bowl, stir remaining soup until smooth; stir in milk, wine, cheese and contents of seasoning packet. Microwave, uncovered, on high 3 minutes or until cheese melts, stirring once during cooking.
4. Pour soup mixture over fish. Cover with waxed paper; microwave on high 6 minutes or until fish is nearly done, rotating dish once during cooking. Let stand, covered, 5 minutes or until fish flakes easily with fork.