Chef John's Crab-Stuffed Sole

Chef John's Crab-Stuffed Sole

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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Ingredients

35 m servings 474 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 41.3 g
  • 83%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 831 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 23
  1. 28 Ratings

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Most helpful positive review

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....

Most helpful critical review

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 tasti...

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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....

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...

"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 wer...

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 i...

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!

Amazing!!!

Very good. Easy to make.

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!

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