Fresh sole fillets rolled and stuffed with a mouth-watering crab and cracker filling. This is a deliciously different way to prepare sole. Great served with your favourite green veg and a wild rice blend.
This recipe was so easy and delicious! The sole pieces that I purchased were small so I didn't make roll ups, but rather lined the pan with one layer, added the stuffing and then topped it with another layer...it worked well. - 08 Jan 2006 (Review from Allrecipes US | Canada)
This was really good! I used green onion, and threw in some minced celery and fresh garlic in at the same time as the onion. Because of the fresh garlic, I omitted the garlic powder. I used half crab, half shrimp (the tiny shrimp in a can) - a great combo! I used tilapia because I couldn't get sole, and it was delish. I think any flat white mild fish would be fine. I actually did not sprinkle with lemon or parm because instead I used the lemon-butter-garlic sauce from the "Sole in Butter Sauce" on this website - I poured a thin layer of the sauce into the baking dish, put the fish roll-ups on top, and then drizzled with more sauce. It tasted heavenly, but I found that the stuffing was a little mushy in the middle. Next time I might try laying the fish in the pan FLAT, and then spreading the stuffing on top instead of rolling it up. I will make this again. - 30 Jul 2007 (Review from Allrecipes US | Canada)
I live in Maine so I made the recipe with haddock. I have had recipes similar to this one but this is the best I have ever had. It is a little work but it is well worth it. Serve it to company they will be very much impressed. Delicious and mouth watering. You have got to try it. Sally - 12 Jul 2001 (Review from Allrecipes US | Canada)