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Crab & Shrimp Stuffed Sole

Total Time

Prep: 25 min. Grill: 15 min.


4 servings

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
Crab & Shrimp Stuffed Sole Recipe photo by Taste of Home


  • 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 zest
  • 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


  1. In a small bowl, combine the crab, shrimp, bread crumbs, 2 tablespoons butter, cream cheese, chives, garlic, lemon zest 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 18x12 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.

Nutrition Facts

1 packet: 363 calories, 16g fat (9g saturated fat), 184mg cholesterol, 728mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 46g protein.

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Average Rating:
  • g
    Jun 25, 2018

    The taste is terrific, but this recipe gets only 3 stars because 1..the cherry tomatoes didn't cook 2)the sauce was so bland, I created the sherry cream sauce another reader recommended before I served it. 3 ) It gets very watery in the pouch. I used that broth in my cream sauce, which I made with broth, cream cheese and shredded cheddar sour cream and tarragon and served it on the side with pilaf.

  • eminsol
    Jul 31, 2016

    This is wonderful. I changed the sauce to butter, cream and sherry. I also baked in oven but didn't line pan just used a casserole. Covered with foil and poked some holes to let out steam. Uncovered and baked additional 5 min. Served with rice pilaf and green beans and almonds in balsamic reduction. I ate too much :-) A really nice easy recipe. TY.

  • Rhonda2801
    Apr 25, 2016

    I made this in the oven...lined a pan with foil and baked the stuffed sole uncovered for about 25 minutes. I doubled the cream cheese and omitted the butter, didn't have lemon zest so added a couple teaspoons of lemon juice instead. Served with a creamy garlic spice sauce I made from scratch, it was absolutely delishous and got rave reviews from my husband. This is a great dish that you can prep ahead and is very simple to prepare.

  • rebelwithoutaclue
    May 17, 2015

    At the request of family, I did not roll up fish. (I used Swai fillets) I just combined all and topped individual fish pieces. I cooked 8 oz of tiny elbow pasta and poured the contents of the four packets over the pasta after removing fish. WOW! This way nothing of the ingredients are wasted.