Sally's Sole and Crabmeat CasseroleMary Hayes
This recipe is in mom’s handwriting and was sent to me from Nancy Meister.
- 1/4 cup milk
- 1 1/2 lbs. fillet of sole
- 4 shallots
- 3 tbsp butter
- 2 (7 oz) cans minced clams
- 1/2 lbs. fresh crabmeat
- 2 pints heavy cream (use a little less)
- 1/3 to 2/3 cups bread crumbs
- salt & pepper to taste
Preheat over to 350°
Put a little milk in the bottom of a 9x12 casserole pan..just enough to cover the bottom.
Line with the fillets.
Cook shallots in the melted butter in a skillet until wilted but not browned and pour over the fish.
Add the clams, crabmeat and cream.
Season with salt and pepper and top with thin layer of breadcrumbs.
Bake, covered for 1 1/2 hours, uncovering during the last 15 minutes.
**If too juicy, pour off liquid before serving.
Source: Mary Hayes