Stuffed Sole in Creole Sauce

7 tablespoons butter or margarine
4 tablespoons finely chopped onion
4 tablespoons finely chopped celery
2 tablespoons finely chopped red pepper
2 tablespoons flour
1/2 cup light cream
1/2 cup fine unflavored bread crumbs
1/2 teaspoon oregano
1 cup cooked crabmeat, flaked
1 cup cooked shrimp, chopped
4 tablespoons chopped parsley
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
6 (8 ounce) sole fillets
Salt and pepper to taste

Heat oven to 350 degrees F.

In a large skillet, melt 4 tablespoons of the butter. Add onion, celery and red pepper. Cook over low heat, stirring constantly until vegetables are tender, about 5 minutes. Carefully stir in flour and continue stirring until smooth. Add cream. Continue to cook over low heat, stirring constantly until the mixture has thickened. Remove from heat; add bread crumbs, oregano, crabmeat, shrimp, parsley, Worcestershire sauce, Tabasco sauce, salt and pepper. Mix well. Lay the sole fillets out flat and spoon one sixth of the mixture on each. Roll up the fillet and secure with a wooden pick.

Melt the remaining butter in a saucepan. Brush the fillets with the butter. Put in baking dish and bake 20 minutes. Reduce oven temperature to 300 degrees F. Remove fillets. Pour Creole sauce over fillets and bake 30 minutes more.