Stuffed Sole Fillets with Crab and Grapes

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1 pound (1 1/2 cups) crab meat, flaked and free of shell fragments

2 tablespoons minced celery

2 tablespoons thinly sliced green onion

2 tablespoons minced red bell pepper

1/2 cup green California seedless grapes, coarsely chopped

3 tablespoons mayonnaise

1/2 teaspoon "Old Bay" seasoning salt

1 cup seasoned dry breadcrumbs

1 pound (4, 4 oz. size) sole fillets

1 cup seasoned bread crumbs

2 tablespoons butter

1 tablespoon olive oil

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Lemon-Grape Butter Sauce:

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1/2 cup low sodium chicken broth

1/2 teaspoon lemon zest

1 tablespoon fresh lemon juice

3/4 cup green California seedless grapes

1/2 teaspoon salt

1/4 teaspoon white pepper

1 tablespoon flour

1 tablespoon water

6 tablespoons softened butter