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Crab & Shrimp Stuffed Sole

 Crab & Shrimp Stuffed Sole
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
4 ServingsPrep: 25 min. Grill: 15 min.

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

Directions

  • 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.
  • 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.
  • Grill, covered, over medium heat for 12-15 minutes or until fish

2 of 2

Crab & Shrimp Stuffed Sole (continued)

Directions (continued)

  • flakes easily with a fork. Open foil carefully to allow steam to
  • escape. Yield: 4 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.