Crab Stuffed Filet Of Sole Recipe Recipe For Chicken

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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.

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

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.

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-STUFFED SOLE



Crab-Stuffed Sole image

Provided by twbart72

Time 29m

Yield 2

Number Of Ingredients 13

1/4 cup butter
4 1/2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dill weed
1 teaspoon lemon juice, more to taste
Fillets
1 egg, lightly beaten
1 package (8 ounce size) imitation crab meat, flaked
1/4 cup finely chopped celery
3 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon butter, melted
2 sole or orange roughy fillets (6 ounce size)

Steps:

  • For dill sauce, melt butter in a microwave safe bowl and stir in flour until smooth. Stir in the broth and dill until blended. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in the lemon juice; keep warm. In a bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon into the center of each fillet and roll up fish around filling. Place in a 9-inch round microwave safe dish. Cover with waxed paper. Microwave on high for 5-6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160 degrees F. Serve with the dill sauce.

Nutrition Facts :

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