Chef John's Crab-Stuffed Sole Recipe - Allrecipes.com
Chef John's Crab-Stuffed Sole Recipe
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Chef John's Crab Stuffed Sole
See how to prepare the easiest “fancy” fish recipe of all time. See more
  • READY IN 35 mins

Chef John's Crab-Stuffed Sole

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

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.
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Reviews More Reviews

Apr 16, 2014

This was really quick and easy to make and turned out delicious. I used canned cocktail shrimp because I didn't have crab meat and I always use cornflake crumbs in place of panko or breadcrumbs. I also added a wee bit of the sauce to the mixture to make it a bit creamy. Loved the results and will make this a regular. Looking forward to trying it with crab next time. Thanks Chef John!

 
Apr 05, 2014

It was wonderful, even though I Made a booboo. I added the Mayo and zest in the stuffing. So I did make the topping for the rolled filet of sole and sprinkled the top with a little nacho spice. If hearing the guests say mmm, mmm all through the meal was any indication was any indication, I'd say it was a hit!

 

10 Ratings

Jun 16, 2014

"Wow! Thank you honey. This is really good!" That's what my husband said tonight when I served this for supper. It was easy to make and it is so tasty! Thank you Chef John!

 
Jun 06, 2014

I saw this recipe and just had to try it. I'm always looking for new seafood recipes and this one turned out very good. I couldn't find any sole, so I bought 12 oz of flounder. My fillets were maybe a bit bigger than sole, so it made 4 nice sized rolls. I tried to follow the recipe exactly, but I used normal italian bread crumbs because I didn't have any panko. Also, I used canned crab, which I hated to do, but it worked out fine. Because my rolls were a bit larger, I cooked them for around 25 mins. The seasonings for this recipe was delicious. I was afraid of mixing fish, poblano peppers, and cayanne pepper but it tasted great. Just a tiny bit of heat, but certainly not too much. The mayo mixture kept the fish very moist. Next time I'll do everything the same, but will try to find fresh crabmeat.

 
Sep 24, 2014

Very good. Easy to make.

 
Sep 20, 2014

Sole was on sale. Only had to buy 4 oz of crab? Was SO easy. Followed the recipe exactly. Guests raved. Will definitely make again!

 
Jul 31, 2014

I made this dish as directed with the following alterations: Haddock instead of sole (whole fillet - huge portions, imagine sole would be more reasonable); Used the stuffing recipe in the Crab Stuffed Haddock recipe (link below); I live in a fishing community and had both fresh snow crab and haddock. The lemon zest mayo added some incredible flavour without overpowering, and the stuffing is nice and light. Will definitely be making again. Note that I had enough stuffing left over after having stuffed 6 fillets to make about a half dozen crab-stuffed mushroom caps (they freeze very well). Will definitely make again. Link for stuffing recipe used: allrecipes.com/Recipe/Crab-Stuffed-Haddock/Detail.aspx?event8=1&prop24=SR_Thumb&e11=haddock crab&e8=Quick Search&event10=1&e7=Recipe&soid=sr_results_p1i1

 
Jul 02, 2014

Made this recipe last night and WOW! the result was a company worthy dish and although it's quite rich tasting, really the only sinful part is the mayo. I used minced red bell pepper in place of the plobano, because it's what I had on hand. I skipped the last step of piping the mayo mixture on top to save time and just lightly doppled it on. Those were the only changes. We are trying to eat more fish these days and need new and different ways to eat it. If you are lucky enough to live near a Trader Joe's, they stock Dover Sole in the freezer section. I do imagine that this recipe would work with other fish as well. Watching Chef John's video was helpful. As always, Chef John scores another hit. Loved it!

 

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Nutrition

  • Calories
  • 474 kcal
  • 24%
  • Carbohydrates
  • 4.6 g
  • 1%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 41.3 g
  • 83%
  • Sodium
  • 1025 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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