crab stuffed sole recipe

Written ByJenny Smyth Posted on
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The Best crab stuffed sole recipe

I’ve been making crab stuffed sole for years, and it’s still one of my family’s favorite dishes. It’s a classic recipe that originated in the Mediterranean, where sole fillets are stuffed with a mixture of crab meat, herbs, and spices.

The combination of flavors and textures is simply divine – the succulent crab meat pairs perfectly with the delicate flavor of the sole. My kids love helping me prepare the dish, as it involves rolling out the fish and spreading the crab mixture evenly.

It’s a fun and interactive process that makes mealtime more enjoyable for everyone. One of the best things about this recipe is its simplicity – it’s incredibly easy to make and requires minimal ingredients.

The end result is a dish that’s both impressive and delicious. I often serve it at family gatherings and special occasions, as it’s sure to impress even the pickiest eaters.

Plus, it’s relatively healthy compared to other seafood dishes, thanks to the lean protein content of the sole.

Crab Stuffed Sole

4.9 from 1203 votes

Crab stuffed sole is a delightful dish with tender sole fillets stuffed with a savory crab mixture. This elegant seafood dish is perfect for a special occasion or a cozy dinner.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crab Stuffing

1 lb lump crab meat
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup finely chopped green onions
1/4 cup mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper

For the Sole Fillets

4 sole fillets (6 oz each)
1/4 cup all-purpose flour
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
2 tbsp butter
2 tbsp olive oil

For the Lemon Dill Sauce

1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp lemon juice
1 tbsp finely chopped fresh dill
1 clove garlic, minced
1/4 tsp salt
1/4 tsp black pepper

👨‍🍳Directions

1Preheat the oven to 400°F.
2In a medium bowl, combine crab meat, breadcrumbs, Parmesan cheese, green onions, mayonnaise, lemon juice, Dijon mustard, salt, and black pepper.
3Mix well and set aside.
4Place the sole fillets on a flat surface.
5In a small bowl, mix flour, paprika, salt, and black pepper.
6Lightly coat each fillet with the flour mixture, ensuring both sides are evenly covered.
7In a large sauté pan, heat the butter and olive oil over medium-high heat until the butter is melted and the oil is shimmering.
8Place the coated fillets in the pan and cook for 2-3 minutes on each side, or until the fillets are golden brown.
9Remove the fillets from the pan and place them on a baking sheet lined with parchment paper.
10Divide the crab mixture evenly among the fillets, pressing it gently into the center of each fillet to create a mound.
11Bake the stuffed fillets in the preheated oven for 10-12 minutes, or until the fish is cooked through and the crab mixture is lightly golden.
12The fish should flake easily with a fork and the edges should be slightly crispy.
13While the fillets are baking, prepare the lemon dill sauce.
14In a small bowl, combine mayonnaise, sour cream, lemon juice, dill, garlic, salt, and black pepper.
15Mix well and refrigerate until ready to serve.
16Remove the stuffed fillets from the oven and let them rest for 2-3 minutes.
17Serve each fillet with a generous spoonful of the lemon dill sauce on top.
18Garnish with additional fresh dill if desired.
19Enjoy your crab stuffed sole immediately while it is hot.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Sauté pan
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 6g❤️Cholesterol: 80mg🧂Sodium: 800mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 30g

📝Notes

Tips: Ensure the crab meat is free from shells for a smooth texture. You can substitute other fish fillets like flounder or tilapia if sole is not available.

Watch Video Of How Crab Stuffed Sole Works

This recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just want something special for your family dinner.

The key home cooking technique here is to not overcook the fish – you want it to be flaky and tender, not tough and rubbery.

To ensure this happens, make sure not to overstuff the fish with too much filling, as this can cause it to break apart during cooking.

❓ Frequently Asked Questions About Crab Stuffed Sole

Q1: What type of crab meat should I use for this recipe?

A1: For this recipe, you’ll want to use jumbo lump crab meat. It has a flakier texture and a more delicate flavor than other types of crab meat, which pairs perfectly with the delicate flavor of the sole.

Q2: Can I substitute other types of fish for the sole?

A2: While you can substitute other types of fish for the sole, keep in mind that they may have a different flavor profile and texture. Sole is a delicate fish that pairs well with the rich flavor of crab meat.

Q3: How do I store leftover crab stuffed sole?

A3: To store leftover crab stuffed sole, place it in an airtight container and refrigerate at 40°F (4°C) or below within two hours of cooking. Consume within three to five days.

Q4: Can I freeze this recipe?

A4: Yes, you can freeze this recipe! Place the cooked crab stuffed sole in an airtight container or freezer bag and store in the freezer at 0°F (-18°C) or below for up to three months.

Q5: How do I reheat leftover crab stuffed sole?

A5: To reheat leftover crab stuffed sole, place it in a preheated oven at 350°F (175°C) or microwave-safe dish at high heat for 30-60 seconds per side until heated through.

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