Crab Stuffed Roll-ups with Asparagus Parmesan and Quinoa
3 1/2T Butter2t Minced Yellow Onion1/2C Minced Crabmeat1T Parsley Flakes1/8t Garlic Powder, or to TasteSea Salt and Pepper to Taste8 Buttery Round Crackers, Crushed4 6 oz. Filets of Sole2t Lemon Juice2T Grated Parmesan Cheese
Preheat oven to 375 degrees. Lightly grease a 9x13 pan with cooking spray. Melt butter in frying pan over medium heat. Add onion and sauté for 1 minute. Stir in crabmeat, parsley, garlic powder, salt and pepper, and cook 1 minute more. Remove from heat and stir in crushed crackers. Spread mixture over filets; sprinkle with lemon juice and Parmesan cheese. Roll up filets, seal with toothpicks and place in prepared baking dish. Any extra "stuffing" can be placed on top of filets. Cover pan tightly with foil. Bake in preheated oven for 10 minutes, remove foil and place back in oven for 10 minutes. Fish is done when flaky or internal temp is 165 degrees. Remove toothpicks before serving.
ASPARAGUS PARMESAN
1T Butter3T Olive Oil1lb. Fresh Asparagus Spears, Trimmed3/4C Grated Parmesan CheeseSalt and Pepper to Taste
Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears and cook, stirring occasionally, for about 10 minutes or to desired firmness. Add sea salt and pepper to taste. Remove from pan and sprinkle with Parmesan cheese.
Black Bean Quinoa
Prepare according to package.
Baking Stone option - Marble Rye
