Best 9 Tangy Crab Stuffed Sole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the world of culinary delights, where we embark on a journey to discover the tantalizing flavors of "Tangy Crab Stuffed Sole." This dish is a symphony of textures and tastes, featuring delicate sole fillets stuffed with a luscious crab filling and enveloped in a tangy sauce. Whether you're a seasoned chef or a home cook looking for a special dish to impress your family and friends, this article will guide you through the process of creating a delectable "Tangy Crab Stuffed Sole" that will leave a lasting impression.

Check out the recipes below so you can choose the best recipe for yourself!

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.

TANGY CRAB-STUFFED SOLE



Tangy Crab-Stuffed Sole image

There's a pleasant lemony tang to this seafood entree from Judie Anglen of Riverton, Wyoming. For side dishes, try the broccoli and sweet potato recipes here, or serve rice pilaf and asparagus.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

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 to 3 teaspoons lemon juice
FILLETS:
1 large egg, lightly beaten
1 package (8 ounces) imitation crabmeat, 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 ounces each)

Steps:

  • For dill sauce, melt butter in a microwave-safe bowl; stir in flour until smooth. Stir in 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 lemon juice; keep warm., In a small bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon onto the center of each fillet; roll up fish around filling. Place in a 9-in. 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°. Serve with dill sauce.

Nutrition Facts : Calories 500 calories, Fat 29g fat (17g saturated fat), Cholesterol 205mg cholesterol, Sodium 1342mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.

STUFFED SOLE FILLETS WITH CRAB AND GRAPES



Stuffed Sole Fillets with Crab and Grapes image

Provided by Food Network

Categories     main-dish

Yield 4 Servings

Number Of Ingredients 24

1 pound (1 1/2 cups) crab meat, flaked and free of shell fragments
2 tablespoons minced celery
2 tablespoons thinly sliced green onion
2 tablespoons minced red bell pepper
1/2 cup green California seedless grapes, coarsely chopped
3 tablespoons mayonnaise
1/2 teaspoon "Old Bay" seasoning salt
1 cup seasoned dry breadcrumbs
1 pound (4, 4 oz. size) sole fillets
1 cup seasoned bread crumbs
2 tablespoons butter
1 tablespoon olive oil
em
Lemon-Grape Butter Sauce:
/em
1/2 cup low sodium chicken broth
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
3/4 cup green California seedless grapes
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon flour
1 tablespoon water
6 tablespoons softened butter

Steps:

  • In medium bowl combine crabmeat, celery, green onions, bell pepper, grapes, mayonnaise, "Old Bay" seasoning and 1/4 cup breadcrumbs. Stir until combined. Place sole fillets on cutting board. Divide stuffing between fillets and form stuffing into 1/2 inch thick patties in the center of each fillet. Fold fillet around stuffing, so that the ends of the fillet just meet. You should have a bundle that looks like a fish-wrapped crab cake. Dredge each bundle in remaining breadcrumbs and pat lightly to adhere crumbs. In non-stick frying pan heat butter and olive oil over medium-low heat. Place fillets in pan and cover. Cook about 3-4 minutes on each side, until golden brown and cooked through. Top with Lemon-Grape Butter Sauce.
  • To prepare sauce: In small saucepan combine chicken broth, lemon zest, lemon juice, grapes, salt and pepper. Bring to a boil over high heat and cook 2 minutes to reduce slightly. In small bowl combine flour and water and stir until smooth. Stir into sauce over heat and whisk until smooth and thickened. Turn off heat, add butter and whisk again until smooth.

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

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

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

BAKED STUFFED SOLE W. CRAB STUFFING AND LOBSTER NEWBURG SAUCE



Baked Stuffed Sole W. Crab Stuffing and Lobster Newburg Sauce image

Make and share this Baked Stuffed Sole W. Crab Stuffing and Lobster Newburg Sauce recipe from Food.com.

Provided by FoodieFanatic

Categories     Crab

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 1/2 lbs fresh sole fillets
2 ounces mushrooms, diced
1/2 ounce leek, diced (whites only)
1 1/2 ounces butter
1 ounce fresh crabmeat, chopped (all liquid squeezed out)
1/2 ounce madeira wine
1 ounce heavy cream
1/2 cup Ritz cracker crumbs, crushed
1/4 lb butter
1 lb maine lobster meat, chopped
1 1/2 cups madeira wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 gallon heavy cream
3/4 lb light roux, cooked (equal portions of butter and flour)

Steps:

  • Saute mushrooms, leeks, and butter until soft.
  • Saute crabmeat 5 mins., then add 1/2 oz. Madeira, and 1 oz. cream.
  • Saute until 75% of liquid is gone.
  • Add dash of salt, and black pepper.
  • Add this to 1/2 cup cracker crumbs.
  • Mound stuffing in ovenproof dish.
  • Place fish on top.
  • Bake in preheated 350 oven, for 20-25 mins., or until fish is white in middle.
  • To Make Lobster Sauce:.
  • Saute 1/4 lb. butter and 1 lb. lobster meat over med. heat, for 10 minutes.
  • Add 1 1/2 cups Madeira, salt, and pepper, and cook 10 minutes.
  • Add 1/2 gal. cream, and bring to a boil, then add the roux, and simmer 15 minutes until thick, stir often.
  • Spoon this on top of fish and serve.

Nutrition Facts : Calories 3058.3, Fat 284.9, SaturatedFat 176.1, Cholesterol 1253.4, Sodium 1600.5, Carbohydrate 23.6, Fiber 0.3, Sugar 2.2, Protein 87.3

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

Tips:

  • For the freshest flavor, use live or freshly caught crab meat. If using frozen crab meat, thaw it completely before using.
  • Be sure to remove all of the shells and cartilage from the crab meat before using. This will help to ensure a smooth, even filling.
  • If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use about 1/3 of the amount called for in the recipe.
  • Don't overcook the sole. It should be cooked through, but still moist and flaky. Otherwise it will become tough and dry.
  • Serve the stuffed sole immediately with your favorite sides. Some good options include roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

Crab stuffed sole is a delicious and elegant dish that is perfect for a special occasion. It is also relatively easy to make, so it is a great option for home cooks of all skill levels. With its delicate flavor and flaky texture, crab stuffed sole is sure to be a hit with your family and friends.

Related Topics