Chef John'S Crab-Stuffed Sole Recipe

Name: Chef John'S Crab-Stuffed Sole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces fresh Dungeness crabmeat; 1 tablespoon finely diced poblano pepper; 1 tablespoon panko bread crumbs; 2 teaspoons minced green onion; 1/2 teaspoon lemon juice; salt and ground black pepper to taste; 1/3 cup mayonnaise; 2 teaspoons lemon zest; 1 pinch cayenne pepper; 6 (2 ounce) sole fillets; 1 pinch paprika, or to taste

Servings: persons

4 ounces fresh Dungeness crabmeat
1 tablespoon finely diced poblano pepper
1 tablespoon panko bread crumbs
2 teaspoons minced green onion
1/2 teaspoon lemon juice
salt and ground black pepper to taste
1/3 cup mayonnaise
2 teaspoons lemon zest
1 pinch cayenne pepper
6 (2 ounce) sole fillets
1 pinch paprika, or to taste

1
Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
2
Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
3
Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
4
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.
5
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.
6
Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ounces fresh Dungeness crabmeat, 1 tablespoon finely diced poblano pepper, 1 tablespoon panko bread crumbs, 2 teaspoons minced green onion, and more.

Yes, Chef John'S Crab-Stuffed Sole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chef John'S Crab-Stuffed Sole

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