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| | Turbot Stuffed with Crab Meat
4 large turbot fillets (4 ounces each)
1/2 teaspoon of salt
1/8 teaspoon of pepper
one 6 ounce package of frozen crab meat, thawed and flaked
one 10 3/4 ounce can of condensed cream of mushroom soup
1/3 cup of dry white wine
one 10 ounce package of frozen mixed vegetables, cooked and drained
Sprinkle fillets with salt and pepper. Roll up, jelly roll fashion. Place seam side down in a 1 1/2 quart shallow casserole.
Combine soup, crab, wine, and vegetables. Spoon over fish. Bake, covered, at 350ºF. for 35 to 30 minutes or until fish flakes when touched with a fork. 4 servings |
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