Recipe by Chef John
"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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fresh Dungeness crabmeat
finely diced poblano pepper
panko bread crumbs
minced green onion
salt and ground black pepper to taste
6 (2 ounce)
paprika, or to taste
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!
Make sure you completely debone the fish and use fresh steamed crab and shell it yourself. I used preprepaired crab from the seafood section to cut down on time - big mistake. It was fishy tasting and gross, threw out the whole lot.
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!
"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!
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.
Liked this a lot but felt it was missing something.I love to play with recipes so the next time I made it,I added chopped spinach to the stuffing.If using frozen,squeeze it very dry.Also tried it using hollaindaise instead of the mayo on top.It came out luscious.
just tried this recipe for the first time tonight. I thought it was excellent and very easy.
melted some grated cheddar cheese on top of it. I will be making it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Crab-Stuffed Sole
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 288
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