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Crab-Stuffed Sole Recipe

Crab-Stuffed Sole Recipe photo by Taste of Home

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

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Crab-Stuffed Sole Recipe

Prep: 15 min. Bake: 30 min.

Yield: 4 Servings

15 30 45

Ingredients

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

Directions

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. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 318 calories, 13 g fat (6 g saturated fat), 184 mg cholesterol, 789 mg sodium, 9 g carbohydrate, 1 g fiber, 40 g protein.

Originally published as Crab-Stuffed Sole in Taste of Home December/January 2000, p18

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Crab-Stuffed Sole

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(1-1) of 1 reviews

Reviewed on May. 04, 2009 by saw-whet

The success of this recipe depends on the quality and freshness of the fish.

This is a very good recipe when made with good quality fish. I made this with fresh fish purchased from a seafood shop, and fresh crabmeat, and it was to die for. Usually I use canned crabmeat, which is good; and I have also successfully substituted canned tuna for the crabmeat in the filling, and it was good. But I have also prepared the recipe with inferior flounder from the grocery store and was disappointed.

This recipe makes a very nice presentation and is easy to prepare.