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Sally's Sole and Crabmeat Casserole

MaryMary 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


  • 1

    Preheat over to 350°

  • 2

    Put a little milk in the bottom of a 9x12 casserole pan..just enough to cover the bottom.

  • 3

    Line with the fillets.

  • 4

    Cook shallots in the melted butter in a skillet until wilted but not browned and pour over the fish.

  • 5

    Add the clams, crabmeat and cream.

  • 6

    Season with salt and pepper and top with thin layer of breadcrumbs.

  • 7

    Bake, covered for 1 1/2 hours, uncovering during the last 15 minutes.

  • 8

    **If too juicy, pour off liquid before serving.



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