Crab Stuffed Filet of Sole Recipe

Recipes.net Team
Recipes.net Team Published May 8, 2020

This sole recipe will become a family favorite. It’s easy, light, and delicious! You’ll love the crab stuffing we’ve prepared it with.

How To Make Crab Stuffed Filet of Sole

Sole filets stuffed with a buttery crab stuffing before being cooked in a creamy white sauce.

  • 2 lbs sole fillets (or any other mild-tasting fish)
  • 1 ½ cup Italian style bread crumbs
  • ½ cup butter (melted)
  • ½ cup onion (chopped , sautéed in extra virgin olive oil until lightly browned)
  • 1 ½ tbsp parsley
  • 12 oz crabmeat (fresh or canned)
  • salt
  • pepper
  • paprika (to taste)

SAUCE

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup half & half (or milk)
  • ½ tsp. salt
  • dash pepper
  • ½ cup swiss cheese (grated )
  • 2 tbsp white wine (optional, or sherry)
  • pinch tarragon (or herb of choice)
  1. In a bowl, combine bread crumbs, sautéed onions, butter, parsley, and crabmeat.
  2. Season with salt, pepper and paprika to taste.
  3. Melt butter in pan.
  4. Whisk in flour.
  5. Cook on low heat for 2-3 minutes.
  6. Slowly stir in half & half, salt, and pepper.

  7. Cook until thick.
  8. Stir in Swiss cheese.
  9. Add white wine or sherry and Tarragon.
  10. Lay the filets out with the white side down.
  11. Use ¾ of the stuffing mix to spread out on the whole length of the filets leaving ½ inch from the edge.
  12. Roll up and place in baking pan drizzled with a little olive oil. (use toothpicks to hold in place if necessary).

  13. Pour sauce over fish.
  14. Sprinkle with remaining stuffing.
  15. Bake, uncovered, at 350 degrees F for 45 minutes.

How To Make Crab Stuffed Filet of Sole

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Sole filets stuffed with a buttery crab stuffing before being cooked in a creamy white sauce.

Preparation Time: 20 mins
Cooking Time: 45 mins
Total Time: 1 hr 5 mins
Serves:

Ingredients

  • 2 lbs sole fillets, or any other mild-tasting fish
  • 1 ½ cup Italian style bread crumbs
  • ½ cup butter, melted
  • ½ cup onion, chopped , sautéed in extra virgin olive oil until lightly browned
  • 1 ½ tbsp parsley
  • 12 oz crabmeat, fresh or canned
  • salt
  • pepper
  • paprika , to taste

SAUCE

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup half & half , or milk
  • ½ tsp. salt
  • dash pepper
  • ½ cup swiss cheese, grated
  • 2 tbsp white wine , optional, or sherry
  • pinch tarragon , or herb of choice

Instructions

  1. In a bowl, combine bread crumbs, sautéed onions, butter, parsley, and crabmeat.
  2. Season with salt, pepper and paprika to taste.
  3. Melt butter in pan.
  4. Whisk in flour.
  5. Cook on low heat for 2-3 minutes.
  6. Slowly stir in half & half, salt, and pepper.

  7. Cook until thick.
  8. Stir in Swiss cheese.
  9. Add white wine or sherry and Tarragon.
  10. Lay the filets out with the white side down.
  11. Use ¾ of the stuffing mix to spread out on the whole length of the filets leaving ½ inch from the edge.
  12. Roll up and place in baking pan drizzled with a little olive oil. (use toothpicks to hold in place if necessary).

  13. Pour sauce over fish.
  14. Sprinkle with remaining stuffing.
  15. Bake, uncovered, at 350 degrees F for 45 minutes.

Nutrition

  • Calcium: 218mg
  • Calories: 583kcal
  • Carbohydrates: 26g
  • Cholesterol: 123mg
  • Fat: 31g
  • Fiber: 2g
  • Iron: 3mg
  • Potassium: 728mg
  • Protein: 49g
  • Saturated Fat: 10g
  • Sodium: 1370mg
  • Sugar: 3g
  • Vitamin A: 1213IU
  • Vitamin C: 7mg
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