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Tangy Crab-Stuffed Sole

 Tangy Crab-Stuffed Sole
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.
2 ServingsPrep/Total Time: 20 min.


  • 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
  • 1 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)


  • 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

2 of 2

Tangy Crab-Stuffed Sole (continued)

Directions (continued)

  • fork and a thermometer inserted into stuffing reads 160°. Serve
  • with dill sauce. Yield: 2 servings.
Nutritional Facts: 1 serving equals 500 calories, 29 g fat (17 g saturated fat), 205 mg cholesterol, 1,342 mg sodium, 28 g carbohydrate, 1 g fiber, 30 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.