Introduction
Set the mood for a cozy, upscale dinner experience. Mention how surprisingly easy this looks, even though it tastes gourmet.
Want to bring restaurant-style seafood to your own kitchen? This Crab Stuffed Sole is elegant, flavorful, and easier than it looks! Delicate sole fillets are wrapped around a rich crabmeat stuffing, then baked to perfection with a buttery lemon glaze. It’s perfect for dinner parties, date nights, or even a fancy holiday meal — all ready in under 45 minutes.
Ingredients
For the Stuffing:
- 1 cup lump crab meat (fresh or canned, drained)
- ¼ cup breadcrumbs (Panko or regular)
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp parsley, chopped
- 1 tsp lemon juice
- Salt & pepper to taste
For the Fish:
- 4 sole fillets (or flounder, if preferred)
- 2 tbsp melted butter
- 1 tbsp lemon juice
- Paprika (optional, for color)
- Fresh parsley (for garnish)
- Lemon wedges (to serve)
Instructions (Step-by-Step)
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Make the stuffing: In a bowl, mix crab meat, breadcrumbs, mayo, mustard, parsley, lemon juice, salt & pepper.
- Fill & roll: Place about 2 tablespoons of stuffing on one end of each fillet. Roll up and secure with toothpick if needed.
- Arrange in dish: Place seam side down. Drizzle melted butter and lemon juice on top. Sprinkle with paprika.
- Bake for 20–25 minutes, or until fish flakes easily and tops are golden.
- Garnish & serve with fresh parsley and lemon wedges.
What to Serve With Crab Stuffed Sole
- Steamed asparagus or green beans
- Garlic mashed potatoes or wild rice
- Crisp white wine (like Chardonnay or Sauvignon Blanc)
- Light side salad with lemon vinaigrette
Substitutions & Variations
- Use flounder or tilapia if sole isn’t available
- Add chopped shrimp or scallops to stuffing for variation
- For low-carb: swap breadcrumbs with almond flour or crushed pork rinds
- Spice it up with cayenne or Old Bay seasoning
Storage & Reheating
- Store leftovers in airtight container (fridge) for up to 2 days
- Reheat gently in oven at 325°F (160°C) until warmed through
- Avoid microwaving — it may overcook delicate fish
Is It Healthy?
Crab stuffed sole is a high-protein, low-carb dish that can easily fit into balanced eating. It’s baked — not fried — and made with whole ingredients. Adjust butter or breadcrumbs based on your dietary needs.
FAQs
Q: Can I prep this ahead of time?
Yes! You can stuff and roll the fillets, cover, and refrigerate up to 8 hours before baking.
Q: What kind of crab meat should I use?
Lump or claw crab meat (fresh or canned) works best. Avoid imitation crab for this recipe.
Q: Can I freeze it?
It’s not ideal — the fish texture may change after thawing. Fresh is best for seafood.
Final Thoughts
Crab Stuffed Sole is one of those dishes that feels fancy but is surprisingly simple to make. If you love rich seafood flavor wrapped in tender, flaky fish, this recipe is a must-try. Make it for a cozy night in or to wow your guests — and don’t forget to pin, save, or share your version!
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