Crab stuffed sole

    Crab stuffed sole

    (19)
    6saves
    30min


    18 people made this

    About this recipe: A lovely recipe for sole, which is so simple to make, yet very impressive. Ready in just 30 minutes! This recipe can also be made with tilapia. You could also use tinned crab meat instead of fresh.

    Ingredients
    Serves: 4 

    • 2 slices day-old white bread, cubed
    • 2 tablespoons fresh parsley, finely chopped
    • 1/2 teaspoon seafood seasoning
    • 1/2 teaspoon mustard powder
    • 1/8 teaspoon ground black pepper
    • 2 teaspoons fresh lemon juice
    • 2 dashes liquid hot sauce, such as Tabasco
    • 2 tablespoons butter, softened
    • 8 tablespoons mayonnaise
    • 450g fresh lump crab meat
    • 4 (175g) fillets sole or tilapia

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 200 C / Gas 6. Lightly grease a 20cm baking dish.
    2. Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter and mayonnaise together in a mixing bowl. Gently stir in the crab meat until well blended, being careful not to break the crab chunks.
    3. Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down.
    4. Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (19)

    JenniferHyer
    0

    Fabulous recipe! The directions were spot on and everything turned out Great!  -  25 May 2015

    by
    23

    Delicious! I wasn't really able to roll the rockfish, so simply topped the crab mixture over the fish and baked it flat. I added a bit extra Old Bay, lemon juice and tabasco at the end for additional flavor.  -  15 Jun 2010  (Review from Allrecipes US | Canada)

    by
    14

    I give the stuffing 5 stars but the fish only 3. I took the advice of one reviewer and used only about 2/3 of the crab. (I used imitation since I'm in Colorado). It was very yummy but rich. The fish however was bland. I did salt and pepper it before I stuffed it even though the recipe didn't say to. When it was almost done baking I sprinkled some paprika on the top to give some color. It looked sickly without it. Next time I will use some Old Bay on the fish itself. Overall very good and I will make it again. The family loved it. UPDATE: 6 YEARS LATER..... I happened to find crab meat and rockfish on sale in the same week and remembered this recipe. (We live in CO so it's a big deal). This time I did not use but about 3/4 of the crab meat. I seasoned the fish with Old Bay before rolling. Then I just buttered, salted, and peppered the tops before baking. The fish was done before the filling was really hot. Make sure you leave your filling out at room temp for a little while so it is not stone cold. To give the tops some color I broiled it for a few minutes. Then the Piece de Resistance was the "Wine Sauce for Seafood" recipe that I poured on top of each piece as served. Wonderful!  -  26 Mar 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate