Crab stuffed sole

    Crab stuffed sole

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    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.

    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

    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.
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