Crab Stuffed Sole

I love this dish. It’s easy to make, and my family devours it.

Serving Size: 2 fillets per person
Serves: 5-6


10-12 fillets of sole


12 oz crab meat (Don’t use Krab, imitation crab, or anything else made of pollock, cod, or other fish. Use real crab.)
5 Tbsp cream cheese
1/2 c panko bread crumbs
1/2 c parmesan, grated
2 Tbsp lemon zest
4 Tbsp green onion, diced
2 gloves garlic, minced
a few dashes of cayenne pepper
salt & pepper to taste


4 Tbsp lemon juice
4 Tbsp white wine or sherry
4 Tbsp butter, melted


1/2 c parmesan, grated


Preheat oven to 400 F.

Mix all filling ingredients in a bowl until they are well-incorporated. Set aside.

Pat fillets dry, and season with salt and pepper.
Add a portion of filling to each fillet, and roll up.
Place seam-side down in a buttered glass baking dish.
Continue until all fillets are filled.
Season rolled fillets with salt and pepper.

In a separate bowl, combine melted butter, lemon juice, and wine. Stir to incorporate.
Spoon sauce over each fillet, repeating until bowl is empty.

Bake fish for 17-18 minutes.

Remove from oven. Top each fillet with parmesan. Return to oven.
Broil on high for 1 minute or until cheese browns and crisps.

Remove from oven. Serve immediately.

You can add basically anything you want to this dish. If you feel like getting fancy, you can make a true beurre blanc with cream and spoon it over the fish. You can poach the fish. You can brush it with an aioli and bake it to a crispy brown. You can make it with tomatoes and peppers. The only way to screw this dish up is to overcook it where it gets too dry and pasty. Otherwise, sole will take on the flavor of the ingredients you prepare with it. Have fun!


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