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!
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.
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
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!
* 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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