Chef John's Crab-Stuffed Sole

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!

Who needs Red Lobster when you can make this at home? Other than omitting the pablano pepper and using Basa instead of Sole, I followed the recipe as written - and WOW!!! My husband doesn't like crab (let alone IMITATION crab), but he gobbled this right up! And my 3-yr-old could have eaten just the stuffing by itself :) I added some of the mayonnaise mixture to the crab to bind it all together, and used lots of lemon juice. This recipe is a keeper! 5/5

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!

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.

"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!

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.

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!

I loved this recipe and made it last night for my Christmas Eve guests and everyone loved it. I didn't change a thing except that I didn't have any Poblano peppers and used marinated jalapenos instead. It added an extra dimension of heat due to the fact that the peppers were marinated and were thus stronger, so if you like less heat, use the fresh Poblanos. I doubled the recipe so the cook time needed to be about 5 or so minutes longer. I recommend to keep checking it towards the end to make sure they are not drying out. Enjoy!

This was quick and easy fix for me. I wanted some stuffed flounder and didn't want to go out for it, so I lookup this recipe and it did the trick. I loved it and I couldn't have gotten any better by going out for it.

I found it to be a bit dry and kind of bland but I liked the overall recipe. Next time I will add more seasoning & something to moisten the stuffing - perhaps 2 or 3 tablespoons of mayonnaise. And as for the mayonnaise, I just couldn't bring myself to slather mayonnaise over the fish so I covered it with shredded sharp cheddar cheese. Looking forward to trying it again with these adjustments.

This was very good, and very easy. Suitable for company. I had a larger container of lump crab meat so ended up at least doubling the stuffing recipe and added a bit of mayo and lemon zest to hold the stuffing together. Other than that I followed the original recipe. I cut thin rings of the leftover poblano pepper and baked them on top as a garnish. We always enjoy Chef John's recipes and find the videos so entertaining and helpful!

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!

I added shreeded cheese , chopped olives , garlic powder , 2 slices anchovy chopped

I went to the grocer, of coarse they didn’t have sole or lump crab so I substituted with cod and fresh shrimp.

Wife and I tried this recipe a couple nights ago. We both thought it was very good. Will definitely make it again.

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!!!

Easy but elegant recipe. We'll done Chef John!

I made this recipe as stated using whitefish fillets that were not sole (I don't remember the fish but it was large fillets.) My family and I all very much enjoyed the meal. I will make this again with any large whitefish fillets. I did use canned crab meat, but it was one we buy from an on-line store that is actual crab meat and not much like that you normally get at the store.

Very appreciated by neighbor Delicate and succulent Will make it again for,family and friends

Very good. Easy to make.

This dish was great! Only addition was panko sprinkled on top for added crunch. Will definitely make again.

So easy and SO good! I used a few leftover prawns in place of the crabmeat. Will definitely make again!

Absolutely delicious! I've made this recipe twice already just out of pure addiction after the first time. Very simple, quick and tasty :D

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

I find this recipe hit or miss depending a few things. Made this several times because I had to figure out what went wrong the second time. Let me say this recipe is really great when it turns out right. Firstly dont overcrowd them in the baking dish. make sure they do not touch eachother, as tjey will end us cooking in the juices making the stuffing turn to mush. I also found they turn out better in a convection oven. I also find the frozen sole was more firm than the fresh and expelled less moisture when cooking (ofcourse i tried and laid both in paper towels to soak up as much water as possible). I like this but find it hard to make consistantly.

I thought it was amazing. I wish there wad a mayo based with some zip, dipping sauce to go with or to drizzle on the plates before serving. Whynot turn it up a knotch! Thank you for the amazing recipe?

mixed prawns with the crab ..it was excellent!

This was absolutely delicious! I also put the mayo with the crab ( like someone else did) and only had sweet white onion. We loved the bit of crunch with the onion. We cracked our own crab and served home grown green beans in sweet garlic sauce and green salad!

Very good, no changes necessary....yummy!

Delicious! Made exactly as recipe states, a Keeper!

I made this with snow crab instead of Dungeness and it was great! Everything except the crab was as per the recipe! Thank you chef John

This is so good! This fish has a tendency to be bland but this recipe blows its reputation! Restaurant quality and so easy!

Easy and delicious!

Delicious

This was very good. I used a jalapeno pepper, as that's what I had on hand, and also added a little cream cheese to the filling, otherwise made as written. It turned out great. Very moist, creamy, just plain delicious. I'll be making this again.

I made this dish and my friends and I loved it. I forgot to check the recipe and added mayonnaise to the stuffing; a little rich but sooo good:):). I also did it the right way and still was good.

Easy recipe to follow. Love finding new ways to make a healthy white fish that tastes good. I used canned crab meat and it tasted fine. Chef John never disappoints.

Not difficult, quick and easy and delicious. We'll be eating this again.

This was wonderful! Made my filling earlier in the day, so by dinner time all I had to do was roll and bake. Served with asparagus and white rice

I made it exactly as written other than I didn't have any peppers ...Delicious!!
Even my fussy husband approved AND had seconds!!

Delicious every time! I make this recipe about once a month now. Crab is pricy so sometimes to make it more affordable I have used half krab and half canned crab. Is it as delicious? No, but its still really, really good. Some reviewers think its dry? Try mixing a little 'sauce' into the stuffing before rolling. Not spicy enough? Taste before you stuff (not the fish itself, of course). Add a little more cayenne or poblano, or Old Bay, as some have suggested. Everyone's taste buds are different. Trust me, this is a keeper.

Another winning recipe from Chef John. Simple to make and elegant for company. Poblanos are fairly mild and if you want to spice it up get some Pueblo Chilies or Hatch green chilies. Substituting a jalapeno is also a good option. An excellent dish.

Minor changes - will make it again

Very easy to make this meal. It looks more difficult to make than it is, and my husband and mother-in-law said, "I would make this again" and "I need to eat more fish," respectively.

Delicious, quick, and easy!

Amazing and so easy! Will make this a lot!

This was amazing! I used flounder instead because sole wasn't available, but it still turned out great. My husband and I felt fancy eating this dish at home because it's usually something we would eat if we were out somewhere special. Definitely a recipe to try!

Followed Chef John’s recipe and it was terrific.

So easy and I agree, a guest worthy dish that could easily be made ahead. I didn't have poblano, so I finely diced the tip of a serrano pepper and upped the cayenne a touch, in the video, Chef John used cayenne for paprika. LOL I wanted a deeper flavor for the sauce and added a pinch of saffron, which lended a beautiful flavor and a festive warm color. I served the stuffed sole with asparagus, a crab claw, and a napa cabbage, celery, apple and radish slaw. Yum! I'll do it again, maybe with smaller filets next time, and more slaw. The petrale sole filets I purchased was about 1 ½ times bigger than the filets in the recipe. I cooked them in the air fryer at 400 for 4 minutes top side up and another four on their sides, at the next to lowest rack. With the same size filets, I'd lower it even more and cook for about 10 minutes as Chef did, on their sides with mayo sauce on all sides, and then add the piping of sauce before browning for 2-3 minutes at a higher rack level. For people who don't want the mayo, a little finely chopped frozen butter over the top and a little in the crab mix might do?

Fantastic! I switched the sole for halibut but it was yuuum-my! I actually made it a second time for my sons friends who “heard” it was great, it was.

I made this recipe and there’s only 1 thing I would do differently next time ... MAKE MORE! It’s absolutely delicious. Will be making this again very soon

Chef John is the best! This really is one of the easiest fancy recipes I have tried. The only change I made was to swap Old Bay Seasoning for Cayenne Pepper in the topping (my wife is not a fan of heat) - it was fantastic. I live in California and we don't always have Dover Sole. I tried Petrale Sole the second time I made it and it worked too. Great recipe.

Not very flavorful. Next time add more spice, more onion and more pepper. Used Old Bay seasoning, but it needed more of that as well.

This was a great recipe! We couldn't find sole so we used cod. I also added Parmesan cheese to the crab mix. My husband loved this!

Excellent! I used flounder and substituted regular one

The 1st time I made this, I followed the recipe exactly, it was great, the 2nd time I added shrimp & jalapenos, awesome!

Chef John you did it again! Fantastic recipe!

Delicious and easy, followed recipe exactly with Sole and Dungeness Crab we caught in the Sound. Served with grilled asparagus. Gourmet meal, Thanks Chef John!

It was delicious and I will certainly make it again

I found this to be quite dry and flavorless. I’m going to attempt this again by incorporating a béchamel sauce , with a bit of Parmesan , along all listed ingredients, into the crab mixture.

I used this as a base recipe but like someone else did I accidentally mixed all the ingredients together at once before reading to the end. Oh well! Still turned out great! I spread half of the mixture on top of walleye fillets, layered other fillets on top, and spread the rest of the mixture over that. Cooked until done. Delicious!

I followed the the instructions to the tee, I did however add some shrimp an a little Cajun spice for more heat. This was absolutely delicious! I couldn’t believe such a minimal recipe would kick off such a big punch of flavors. Would definitely recommend

Did not make any changes is it was delicious as is. And yes, I will definitely make it again.

I have made this a few times and always used serrano pepper for a bit more heat. Turns out fantastic!! Thank you so much for the video!

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.

These are delicious I made a mistake and added the mayo to the crab mix and it still turned out great! Inexpensive and delicious. I have a large mixed family and everyone cleaned their plates and were talking about it for weeks. A great choice for dinner!

Excellent and Delicious.....loved the recipe. Didn't have sole so made it with flounder and didn't have the pepper, still turned out great. Will most definitely will make again.

Excellent! I used flounder and substituted regular one

I made recipe as written except using frozen sole and canned crab. The crab was tasteless, so I added shrimp, else made as written. These were rather bland. Trick with frozen fish is to thaw in refrigerator then place on paper towels to soak up excess water. If I were going to make again I would use fresh ingredients. I think it would be better with haddock. We cannot buy dungeness crab here on the east coast of Canada, but snow crab is probably a good substitute. We also have access to Alaskan crab meat so that might work as well.

I used canned crab and did not cover with mayonnaise. Tasted great.

The Crab stuffed sole was a easy recipe to follow I did add shrimp to your recipe and it can out very moist and delicious. Thanks! Chef John. Edna Gibbs

Loved it! I did not roll the filets, wrapped them around a mound of stuffing. I think rolling them would be best-my version was a bit too heavy on stuffing to filet ratio for my taste.

I made this using walleye. Didn't have peppers so added old bay seasoning to crab. Followed the rest of recipes but than added panko bread crumbs on top mayo parmesan cheese drizzled melted butter. It was really good!

This is so good I could eat it every night! Easy too:)