Crab-Stuffed Sole Recipe
Crab-Stuffed Sole Recipe photo by Taste of Home
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Crab-Stuffed Sole Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 318 calories, 13g fat (6g saturated fat), 184mg cholesterol, 789mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 40g protein.


  1. 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.
  2. 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.
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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ReneeMurby User ID: 7119369 244144
Reviewed Feb. 19, 2016

"This recipe is very good. I agree that a nice piece of fresh fish from the Seafood shop is preferred. I did feel the onions in the stuffing should have been sauteed a little first. There was a sharp bite of raw onion which took away from it being a five star. Otherwise a great dish."

saw-whet User ID: 2849135 71534
Reviewed May. 4, 2009

"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.

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