Chef John's Crab-Stuffed Sole recipe

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Ingredients

4 ounces fresh Dungeness crabmeat
1 tablespoon finely diced poblano pepper
1 tablespoon panko bread crumbs
2 teaspoons minced green onion
½ teaspoon lemon juice
salt and ground black pepper to taste
⅓ cup mayonnaise
2 teaspoons lemon zest
1 pinch cayenne pepper
6 (2 ounce) sole fillets
1 pinch paprika, or to taste

Nutrition Info

473.9 calories
carbohydrate: 4.6 g
cholesterol: 127.1 mg
fat: 32 g
fiber: 0.6 g
protein: 41.3 g
saturatedFat: 4.9 g
servingSize: -
sodium: 831.4 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.

  2. Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.

  3. Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.

  4. Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.

  5. Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.

  6. Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

Recipe Yield

2 servings

Recipe Note

There is nothing exciting about sole. It's cheap, easy to find, has a mild, unremarkable flavor, and that's about it. Which means it's the perfect candidate for jazzing up by stuffing with crab. Serve with asparagus and lemon.

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