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My review
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 calsOriginal recipe yields 2 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
- Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
- Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 474 calories; 32 g fat; 4.6 g carbohydrates; 41.3 g protein; 127 mg cholesterol; 831 mg sodium. Full nutrition
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Reviews
Read all reviews 4151 Ratings
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Most helpful positive review
4/5/2014
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....
Most helpful critical review
3/6/2017
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. A...
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4/5/2014
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....
4/16/2014
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...
6/16/2014
"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!
6/6/2014
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 wer...
7/28/2015
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...
12/25/2015
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 i...
4/9/2015
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...
2/17/2015
Wife and I tried this recipe a couple nights ago. We both thought it was very good. Will definitely make it again.