Tangy Crab-Stuffed Sole Recipe

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

Read Reviews
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Publisher Photo
There’s a pleasant lemony tang to this seafood entree from Judie Anglen of Riverton, Wyoming. For side dishes, try the broccoli and sweet potato recipes here, or serve rice pilaf and asparagus.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/4 cup butter
  • 4-1/2 teaspoons all-purpose flour
  • 1/2 cup chicken broth
  • 1/4 teaspoon dill weed
  • 1 to 3 teaspoons lemon juice
  • FILLETS:
  • 1 large egg, lightly beaten
  • 1 package (8 ounces) imitation crabmeat, flaked
  • 1/4 cup finely chopped celery
  • 3 tablespoons dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon butter, melted
  • 2 sole or orange roughy fillets (6 ounces each)

Directions

For dill sauce, melt butter in a microwave-safe bowl; stir in flour until smooth. Stir in broth and dill until blended. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in lemon juice; keep warm.
In a small bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon onto the center of each fillet; roll up fish around filling. Place in a 9-in. round microwave-safe dish. Cover with waxed paper.
Microwave on high for 5-6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with dill sauce. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Crab-Stuffed Sole in Taste of Home October/November 2005, p55

Nutritional Facts

1 each: 500 calories, 29g fat (17g saturated fat), 205mg cholesterol, 1342mg sodium, 28g carbohydrate (1g sugars, 1g fiber), 30g protein.

  • 1/4 cup butter
  • 4-1/2 teaspoons all-purpose flour
  • 1/2 cup chicken broth
  • 1/4 teaspoon dill weed
  • 1 to 3 teaspoons lemon juice
  • FILLETS:
  • 1 large egg, lightly beaten
  • 1 package (8 ounces) imitation crabmeat, flaked
  • 1/4 cup finely chopped celery
  • 3 tablespoons dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon butter, melted
  • 2 sole or orange roughy fillets (6 ounces each)
  1. For dill sauce, melt butter in a microwave-safe bowl; stir in flour until smooth. Stir in broth and dill until blended. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in lemon juice; keep warm.
  2. In a small bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon onto the center of each fillet; roll up fish around filling. Place in a 9-in. round microwave-safe dish. Cover with waxed paper.
  3. Microwave on high for 5-6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with dill sauce. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Crab-Stuffed Sole in Taste of Home October/November 2005, p55

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MY REVIEW
katlaydee3 User ID: 3741999 130385
Reviewed Dec. 15, 2013

"I made this with Orange Roughy, it was delicious and we loved the lemon-dill sauce. I served it with the Goldenrod Broccoli on the same page, rice pilaf and homemade bread."

MY REVIEW
lsal86 User ID: 5361202 151007
Reviewed Sep. 27, 2010

"no flavor and the sauce was difficult to cook in the microwave. It says to stir after every minute but its more like after every 30 seconds or the sauce will be ruined! The sauce has potential but the meal just lacked flavor"

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