Chef John’s Crab-Stuffed Sole Recipe

Chef John's Crab-Stuffed Sole Recipe 

"There is nothing exciting about the 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." Author: Chef John Total Time: 35 m

Prep time: 
Cook time: 
Yield: 2
Serving size: 2
Calories per serving: 306


4 ounces fresh Dungeness crabmeat
1 tablespoon finely diced poblano pepper
1 tablespoon panko bread crumbs
2 teaspoons minced green onions
1/2 teaspoon lemon juice
salt and ground black pepper to taste
1/3 cup mayonnaise
2 teaspoons lemon zest
1 pinch cayenne pepper
6 (2 ounces) sole fillets
1 pinch paprika, or to taste


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. Watch Now

Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl. Watch Now

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. Watch Now

Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place the 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. Watch Now

Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes. Watch Now


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