Crab & Shrimp Stuffed Sole Recipe
Crab & Shrimp Stuffed Sole Recipe photo by Taste of Home

Crab & Shrimp Stuffed Sole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Grill: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Grill: 15 min.
MAKES: 4 servings

Ingredients

  • 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 peel
  • 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

Nutritional Facts

1 packet equals 363 calories, 16 g fat (9 g saturated fat), 184 mg cholesterol, 728 mg sodium, 6 g carbohydrate, 1 g fiber, 46 g protein.

Directions

  1. In a small bowl, combine the crab, shrimp, bread crumbs, 2 tablespoons butter, cream cheese, chives, garlic, lemon peel and parsley. Spoon about 1/4 cup stuffing onto each fillet; roll up and secure with toothpicks.
  2. Place each fillet on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Combine the tomatoes, wine, lemon juice, salt, pepper and remaining butter; spoon over fillets. Fold foil around fish and seal tightly.
  3. 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. Yield: 4 servings.
Originally published as Crab & Shrimp Stuffed Sole in Country Woman June/July 2011, p39

Nutritional Facts

1 packet equals 363 calories, 16 g fat (9 g saturated fat), 184 mg cholesterol, 728 mg sodium, 6 g carbohydrate, 1 g fiber, 46 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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