Crab Meat Stuffed Sole Food

CHEF JOHN'S CRAB-STUFFED SOLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
• Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
• Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
• Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
• Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
• Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

CRAB STUFFED FILET OF SOLE RECIPE

Steps:

• Preheat your oven to 400 degrees F and grease a baking casserole with cooking spray.
• In a bowl, combine crabmeat, breadcrumbs, onions, 1 teaspoon of paprika, lemon juice, and chili powder. Adjust seasoning to taste. Set aside.
• Combine your ingredients for the sauce then adjust seasoning to taste. Set aside.
• Lay the filets out with the flatter side up, skinnier end facing you. Season with salt and pepper.
• Spread roughly 1½ ounces of stuffing mix out on the whole length of the filets leaving ½-inch from the edge.
• Roll loosely from the skinner end to the wider end.
• Place your rolled sole fillets into the baking casserole. Brush with the sauce, then transfer your remaining sauce to a piping bag, and pipe roughly 1 tablespoon of sauce on top.
• Roast for roughly 15 to 20 minutes, or until browned and cooked through. Should your sole show cracks after roasting, pipe more of your sauce into those cracks and broil briefly.
• Serve with potatoes and vegetables of your choice, including lemon wedges.

CRAB STUFFED SOLE

Steps:

• Prepare stuffing and fish:.
• Preheat oven to 450°F.
• Mix crab, mayonnaise, bell pepper, and parsley and season with salt and pepper.
• Lay sole fillets flat with darker side up and season with salt and pepper.
• Divide stuffing among fillets, mounding on thicker half of each.
• Fold thinner half of fillet over stuffing, tucking end under to form a packet.
• Arrange stuffed fillets in a lightly oiled 9-inch pie plate.
• Cover with a round of parchment paper, then cover pie plate tightly with foil.
• Bake in upper third of oven until just cooked through, about 20 minutes.
• Make bread crumbs while sole is baking: Cook garlic in oil in a small skillet over moderate heat, stirring, until fragrant, about 30 seconds.
• Stir in bread crumbs and cook, stirring, until golden brown, 4 to 5 minutes.
• Remove from heat, then stir in zest and season with salt and pepper.
• Transfer sole to plates and sprinkle with bread crumbs.

OVEN BAKED CRABMEAT STUFFED SOLE WITH MEUNIERE SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Saute until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice. Season crab mixture with salt and white pepper, to taste.
• Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won't unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes, or until the fish is cooked through.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced. Add the cream and cook, whisking, for 15 seconds. Season with salt and cayenne. Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking.
• Pour warm meuniere sauce over crabmeat stuffed sole and serve immediately.

CRAB MEAT STUFFED FLOUNDER

Steps:

• Rince flounder filets and pat dry.
• In a bowl,mix Ritz cracker crumbs,egg,mayo,parsley,worcestershire sauce, and dry mustard till well mixed.
• Gently fold in the crab meat.
• Place a quarter of the stuffing in each filet,fold over and place in a glass baking dish sprayed with non stick cooking spray folded side down.
• Place a pat of butter on each roll.
• Bake at 350 degrees for 25-30 minuets.
• Serve with lemon wedges.

CRAB-STUFFED SOLE

Steps:

• 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. , 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.

STUFFED SOLE WITH IMITATION CRAB

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place the imitation crabmeat, bell pepper, celery, and mozzarella cheese into a mixing bowl. Gently stir in the creamy salad dressing, dried onion, parsley, and cayenne pepper. Season to taste with salt and pepper. Place a sole fillet onto your work surface, and place 1/4 of the crab mixture onto one end. Roll the sole over the filling, and secure with a toothpick. Repeat with the remaining fillets, and place into a close-fitting baking dish, side by side. Cover with aluminum foil
• Bake in the top third of the preheated oven for 15 minutes. Remove the aluminum foil, and sprinkle evenly with breadcrumbs. Return to the oven, and continue baking until the fish is flaky, and the filling is hot, 10 to 15 minutes more.

CRAB & SHRIMP STUFFED SOLE

Steps:

• 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. , 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., 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.