Crab Stuffed Sole Recipes

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CRAB-STUFFED SOLE



Crab-Stuffed Sole image

"We live far from the ocean, which makes seafood special to my cattle-ranching family," notes Judie Anglen of Riverton, Wyoming.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 cup soft bread crumbs
1 cup cooked or canned crabmeat, drained, flaked and cartilage removed
1 small onion, finely chopped
1 egg, lightly beaten
1/2 teaspoon salt
Dash cayenne pepper
4 sole, flounder or pike fillets (about 1 pound)
3 tablespoons butter, melted, divided
1 tablespoon all-purpose flour
1/2 cup chicken broth
Grated Parmesan cheese
Sliced almonds

Steps:

  • In a bowl, combine bread crumbs, crab, onion, egg, salt and cayenne. Spoon onto fillets; roll up and secure with a toothpick. Place in a greased 2-qt. broiler-proof dish; drizzle with 2 tablespoons butter. Bake, uncovered, at 350°for 25-30 minutes or until fish flakes easily with a fork. , Meanwhile, for sauce, place remaining butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Drain liquid from baking dish. Spoon sauce over fillets; sprinkle with cheese and almonds. Broil 5 in. from the heat until cheese is melted and almonds are lightly browned. Discard toothpicks.

Nutrition Facts : Calories 318 calories, Fat 13g fat (6g saturated fat), Cholesterol 184mg cholesterol, Sodium 789mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein.

CHEF JOHN'S CRAB-STUFFED SOLE



Chef John's Crab-Stuffed Sole image

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.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 35m

Yield 2

Number Of Ingredients 11

4 ounces fresh Dungeness crabmeat
1 tablespoon finely diced poblano pepper
1 tablespoon panko bread crumbs
2 teaspoons minced green onion
½ teaspoon lemon juice
salt and ground black pepper to taste
⅓ cup mayonnaise
2 teaspoons lemon zest
1 pinch cayenne pepper
6 (2 ounce) sole fillets
1 pinch paprika, or to taste

Steps:

  • 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.

Nutrition Facts : Calories 473.9 calories, Carbohydrate 4.6 g, Cholesterol 127.1 mg, Fat 32 g, Fiber 0.6 g, Protein 41.3 g, SaturatedFat 4.9 g, Sodium 831.4 mg, Sugar 0.7 g

STUFFED SOLE WITH IMITATION CRAB



Stuffed Sole with Imitation Crab image

An easy, fairly inexpensive fish recipe.

Provided by jpvanzut

Categories     Seafood     Fish

Time 50m

Yield 4

Number Of Ingredients 11

6 ounces imitation crabmeat, flaked
⅓ cup diced red bell pepper
⅓ cup diced celery
⅓ cup shredded mozzarella cheese
2 tablespoons creamy salad dressing (such as Miracle Whip®)
1 tablespoon dried minced onion
¾ teaspoon dried parsley
1 pinch cayenne pepper
salt and ground black pepper to taste
4 (4 ounce) sole fillets
¼ cup bread crumbs

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place the imitation crabmeat, bell pepper, celery, and mozzarella cheese into a mixing bowl. Gently stir in the creamy salad dressing, dried onion, parsley, and cayenne pepper. Season to taste with salt and pepper. Place a sole fillet onto your work surface, and place 1/4 of the crab mixture onto one end. Roll the sole over the filling, and secure with a toothpick. Repeat with the remaining fillets, and place into a close-fitting baking dish, side by side. Cover with aluminum foil
  • Bake in the top third of the preheated oven for 15 minutes. Remove the aluminum foil, and sprinkle evenly with breadcrumbs. Return to the oven, and continue baking until the fish is flaky, and the filling is hot, 10 to 15 minutes more.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 14.2 g, Cholesterol 76.1 mg, Fat 5.3 g, Fiber 1 g, Protein 27.8 g, SaturatedFat 1.7 g, Sodium 619.9 mg, Sugar 5.1 g

CRAB STUFFED SOLE



Crab Stuffed Sole image

Make and share this Crab Stuffed Sole recipe from Food.com.

Provided by MsKittyKat

Categories     Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 ounces jumbo lump crab meat
1 1/2 tablespoons reduced-fat mayonnaise (not low-fat)
1/4 cup finely diced yellow bell pepper
1 tablespoon chopped fresh flat-leaf parsley
4 (4 ounce) gray sole fillets
1 clove garlic, minced
2 teaspoons extra virgin olive oil
1/4 cup fine fresh breadcrumb (preferably from a baguette)
1 teaspoon finely grated fresh lemon zest

Steps:

  • Prepare stuffing and fish:.
  • Preheat oven to 450°F.
  • Mix crab, mayonnaise, bell pepper, and parsley and season with salt and pepper.
  • Lay sole fillets flat with darker side up and season with salt and pepper.
  • Divide stuffing among fillets, mounding on thicker half of each.
  • Fold thinner half of fillet over stuffing, tucking end under to form a packet.
  • Arrange stuffed fillets in a lightly oiled 9-inch pie plate.
  • Cover with a round of parchment paper, then cover pie plate tightly with foil.
  • Bake in upper third of oven until just cooked through, about 20 minutes.
  • Make bread crumbs while sole is baking: Cook garlic in oil in a small skillet over moderate heat, stirring, until fragrant, about 30 seconds.
  • Stir in bread crumbs and cook, stirring, until golden brown, 4 to 5 minutes.
  • Remove from heat, then stir in zest and season with salt and pepper.
  • Transfer sole to plates and sprinkle with bread crumbs.

Nutrition Facts : Calories 173.9, Fat 7, SaturatedFat 1.2, Cholesterol 75.4, Sodium 515.1, Carbohydrate 6.3, Fiber 0.5, Sugar 0.7, Protein 20.4

SEAFOOD STUFFED DOVER SOLE



Seafood Stuffed Dover Sole image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 17

1/2 pound peeled, deveined shrimp, rinsed, raw
1/2 pound lobster meat, raw
1/2 pound crab meat, raw or from brine
1/4 cup parsley, roughly chopped
1/4 cup basil, roughly chopped
5 large shallots, peeled and cut in half
1/2 lemon, juiced
3 tablespoons white wine
Salt and pepper, to taste
6 fillets of Dover sole to spread puree across
6 shrimp, peeled, deveined, with tail shell left on, to be rolled into center of the Sole
1 (8 by 8-inch) shallow baking dish
1/4 cup Butter, to grease pan and to coat fish before baking
5 shallots, peeled and thinly sliced
1 lemon, juiced
1 cup white wine
1/4 cup dill, loosely chopped

Steps:

  • Preheat oven to 350 degrees F. Puree (raw in a food processor) shrimp, lobster, and crab with parsley, basil, shallots, lemon, wine, salt and pepper to make a puree. Some texture is nice. Do not over puree. Lay fillets of sole on a flat surface and spread puree evenly across the entire length. Place a single shrimp at one end of the fillet, with the tail shell facing away from the filet and toward what will be the top of the roll. Roll fillet, secure with a toothpick, and place in greased baking dish so that the roll is on its side and the shrimp tail is facing upward.
  • Add shallot, lemon, wine, and dill to baking dish. Brush fillets lightly with remaining butter, place dish in oven, and bake 20 to 25 minutes.

OVEN BAKED CRABMEAT STUFFED SOLE WITH MEUNIERE SAUCE



Oven Baked Crabmeat Stuffed Sole with Meuniere Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

v1 teaspoon minced garlic
1 cup lump crabmeat, picked through for shells and cartilage
2 teaspoons fresh lemon juice, plus 2 tablespoons
Salt and white pepper
4 (5 to 6 ounce) sole fillets
2 tablespoons plus 6 tablespoons unsalted butter, divided
4 tablespoons chopped parsley leaves
2 tablespoons minced garlic
1/4 cup Worcestershire sauce
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon olive oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1 tablespoon minced celery

Steps:

  • Preheat oven to 400 degrees F.
  • Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Saute until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice. Season crab mixture with salt and white pepper, to taste.
  • Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won't unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes, or until the fish is cooked through.
  • Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced. Add the cream and cook, whisking, for 15 seconds. Season with salt and cayenne. Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking.
  • Pour warm meuniere sauce over crabmeat stuffed sole and serve immediately.

CRAB & SHRIMP STUFFED SOLE



Crab & Shrimp Stuffed Sole image

The most casual cookout will seem elegant when it stars this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette. -Bryn Namavari, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 15

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup chopped cooked peeled shrimp
1/4 cup soft bread crumbs
1/4 cup butter, melted, divided
2 tablespoons whipped cream cheese
2 teaspoons minced chives
1 garlic clove, minced
1 teaspoon grated lemon zest
1 teaspoon minced fresh parsley
4 sole fillets (6 ounces each)
1-1/2 cups cherry tomatoes
2 tablespoons dry white wine or chicken broth
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a small bowl, combine the crab, shrimp, bread crumbs, 2 tablespoons butter, cream cheese, chives, garlic, lemon zest and parsley. Spoon about 1/4 cup stuffing onto each fillet; roll up and secure with toothpicks. , Place each fillet on a double thickness of heavy-duty foil (about 18x12 in.). Combine the tomatoes, wine, lemon juice, salt, pepper and remaining butter; spoon over fillets. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 363 calories, Fat 16g fat (9g saturated fat), Cholesterol 184mg cholesterol, Sodium 728mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 46g protein.

CRAB-STUFFED SOLE WITH FRESH MINT SAUCE



Crab-Stuffed Sole With Fresh Mint Sauce image

Provided by Molly O'Neill

Categories     dinner, main course

Time 30m

Yield Four servings

Number Of Ingredients 13

1 teaspoon unsalted butter
4 shallots, peeled and minced
6 ounces lump crab meat, picked over for shells
2 tablespoons bread crumbs
1 1/2 teaspoons grated lemon zest
1 small jalapeno, seeded and minced
1 teaspoon kosher salt
Freshly ground pepper to taste
1/3 cup plus 2 teaspoons white wine
4 sole fillets, about 5 ounces each, split lengthwise
1/2 cup plus 2 teaspoons chopped fresh mint leaves
1/2 cup plain nonfat yogurt
Kosher salt and freshly ground pepper to taste

Steps:

  • To make the sole, preheat the oven to 350 degrees. Melt the butter in a medium nonstick skillet over medium heat. Add the shallots and saute until softened, about 3 minutes. Place in a bowl and stir in the crab meat, bread crumbs, lemon zest, jalapeno, salt, pepper and 2 teaspoons of wine.
  • Lay the sole, skin side up, on a work surface. Place a mound of the stuffing near one end of each half-fillet. Roll the sole around the stuffing and place each piece in a 10-inch quiche dish. Pour the remaining wine into the dish. Bake until the fish is cooked through, about 10 minutes.
  • Meanwhile, to make the sauce, place 1/2 cup of mint and the yogurt in a blender and process until smooth, stopping to scrape down the sides of the jar. Season with salt and pepper.
  • To serve, spoon a pool of sauce onto the center of 4 plates. Place 2 sole rolls over the sauce, garnish with the remaining mint and serve immediately.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 738 milligrams, Sugar 8 grams, TransFat 0 grams

STUFFED DOVER SOLE



Stuffed Dover Sole image

I have a freezer full of Seafood, that my DH had gotten one day, It contained, Cooked Shrimp, raw shrimp, Lobster Tails, Two King Crab legs,(the crab legs were Cut up) Scallops, and last item,, Dover Sole. What was I going to do with Dover Sole? I did not have a clue. So, I turned to RecipeZaar, and didn't find what I wanted so,... I went to Food Network, and there it was, but I did my own thing and it is soooo delisious....... I have to share it. Enjoy,

Provided by Denises

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 lbs dover sole (fresh and skinless)
6 shrimp (cooked or raw, cleaned and deveined)
1 lobster tail
2 small crab legs (fresh or cooked....about 1 to 2 Tablespoons)
1 teaspoon fresh parsley (about 5 tops)
1 teaspoon green onion
1 tablespoon butter
1 tablespoon white wine

Steps:

  • Use your food processor for this recipe. If you don't have one (really try to borrow one from a neighbor). I have not tried to do this any other way.
  • Most Dover Soles have a natural crease in the middle, if yours does not, make one vertical ( so you can fold it) Left to right or right to left.
  • Place Dover Soles in small Baking Dish (ungreased).
  • In food processor, place shrimp, lobster tail, Crab, Onion, Parsley, 1 Tablespoon of White wine and Puree'(but not that much, you want texture, I think I Puree the ingredeints for about 1-3 seconds.
  • Spoon out the mixture 3 teaspoons and place on one half of the Dover(spread evenly). and then do the same on the other Dover Sole. Fold the side that has no mixture over to the other side that has the mixture (taco shaped).
  • Add 1/4 cup of White Wine and 1 tablespoon of butter to the bottom of the baking dish, so put this mixture in After you stuff the Dover Soles. The butter does not have to melted, it will melt when it cooks in the oven.
  • Preheated oven of 325.
  • Cook for 20-25 mins.
  • In between cooking spoon White wine and butter mixture over the Dover Sole to keep it moist. When you remove the Dover Soles from the Baking Dish throw the liquid mixture away. Serve with Tartar Sauce.
  • Goes perfect with Salad, Vegetable, or Rice.

Nutrition Facts : Calories 122.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 144, Sodium 189.6, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 13.9

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From kalofagas.ca


CRAB-STUFFED FLOUNDER (OR SOLE) BAKED IN A TOMATO-CAPER SAUCE
Add garlic and sauté, stirring, 30 seconds. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, and pepper, and then transfer to a 2-quart gratin dish or other wide shallow baking dish. Drizzle wine into sauce. Prepare Flounder: Stir together breadcrumbs, butter, salt and pepper ...
From theheritagecook.com


CRABMEAT STUFFED SOLE - WHAT'S COOKIN, CHICAGO
2009-03-02 4 (4-oz) gray sole fillets 1 teaspoon finely grated fresh lemon zest 1 small garlic clove, minced salt & pepper to taste. Prepare stuffing and fish: Preheat oven to 450°F. Mix crab, mayonnaise, green onion, parsley, lemon zest and garlic; and season with salt and pepper to taste. Lay sole fillets flat with darker side up and season with salt ...
From whatscookinchicago.com


ROLLED SOLE, STUFFED SOLE WITH SCALLOPS AND CRABMEAT
Preheat your oven to 425 degrees. When ready, bake Rolled Sole with Scallops and Crab for 18 to 20 minutes, or until flaky and fully cooked. While Rolled Sole is baking, add unsalted butter and minced shallot to a small, light-colored skillet over medium heat. Whisk frequently until butter browns and the shallot is soft—about 3 to 4 minutes.
From shopandersonseafoods.com


CRAB-STUFFED SOLE PAUPIETTES WITH SAUCE VIN BLANC
2021-10-07 Remove the pan from the heat and stir in the lemon juice. Taste the sauce and season with salt and pepper as needed. To serve, spoon 2 tablespoons of the sauce onto a small plate. Place one ...
From greatist.com


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