CRAB-STUFFED SOLE
"We live far from the ocean, which makes seafood special to my cattle-ranching family," notes Judie Anglen of Riverton, Wyoming.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine bread crumbs, crab, onion, egg, salt and cayenne. Spoon onto fillets; roll up and secure with a toothpick. Place in a greased 2-qt. broiler-proof dish; drizzle with 2 tablespoons butter. Bake, uncovered, at 350°for 25-30 minutes or until fish flakes easily with a fork. , Meanwhile, for sauce, place remaining butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Drain liquid from baking dish. Spoon sauce over fillets; sprinkle with cheese and almonds. Broil 5 in. from the heat until cheese is melted and almonds are lightly browned. Discard toothpicks.
Nutrition Facts : Calories 318 calories, Fat 13g fat (6g saturated fat), Cholesterol 184mg cholesterol, Sodium 789mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein.
CHEF JOHN'S CRAB-STUFFED SOLE
There is nothing exciting about sole. It's cheap, easy to find, has a mild, unremarkable flavor, and that's about it. Which means it's the perfect candidate for jazzing up by stuffing with crab. Serve with asparagus and lemon.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
- Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
- Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
- Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
- Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
- Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 4.6 g, Cholesterol 127.1 mg, Fat 32 g, Fiber 0.6 g, Protein 41.3 g, SaturatedFat 4.9 g, Sodium 831.4 mg, Sugar 0.7 g
CRAB-STUFFED SOLE WITH FRESH MINT SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield Four servings
Number Of Ingredients 13
Steps:
- To make the sole, preheat the oven to 350 degrees. Melt the butter in a medium nonstick skillet over medium heat. Add the shallots and saute until softened, about 3 minutes. Place in a bowl and stir in the crab meat, bread crumbs, lemon zest, jalapeno, salt, pepper and 2 teaspoons of wine.
- Lay the sole, skin side up, on a work surface. Place a mound of the stuffing near one end of each half-fillet. Roll the sole around the stuffing and place each piece in a 10-inch quiche dish. Pour the remaining wine into the dish. Bake until the fish is cooked through, about 10 minutes.
- Meanwhile, to make the sauce, place 1/2 cup of mint and the yogurt in a blender and process until smooth, stopping to scrape down the sides of the jar. Season with salt and pepper.
- To serve, spoon a pool of sauce onto the center of 4 plates. Place 2 sole rolls over the sauce, garnish with the remaining mint and serve immediately.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 738 milligrams, Sugar 8 grams, TransFat 0 grams
STUFFED SOLE FILLETS WITH CRAB AND GRAPES
Steps:
- In medium bowl combine crabmeat, celery, green onions, bell pepper, grapes, mayonnaise, "Old Bay" seasoning and 1/4 cup breadcrumbs. Stir until combined. Place sole fillets on cutting board. Divide stuffing between fillets and form stuffing into 1/2 inch thick patties in the center of each fillet. Fold fillet around stuffing, so that the ends of the fillet just meet. You should have a bundle that looks like a fish-wrapped crab cake. Dredge each bundle in remaining breadcrumbs and pat lightly to adhere crumbs. In non-stick frying pan heat butter and olive oil over medium-low heat. Place fillets in pan and cover. Cook about 3-4 minutes on each side, until golden brown and cooked through. Top with Lemon-Grape Butter Sauce.
- To prepare sauce: In small saucepan combine chicken broth, lemon zest, lemon juice, grapes, salt and pepper. Bring to a boil over high heat and cook 2 minutes to reduce slightly. In small bowl combine flour and water and stir until smooth. Stir into sauce over heat and whisk until smooth and thickened. Turn off heat, add butter and whisk again until smooth.
OVEN BAKED CRABMEAT STUFFED SOLE WITH MEUNIERE SAUCE
Steps:
- Preheat oven to 400 degrees F.
- Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Saute until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice. Season crab mixture with salt and white pepper, to taste.
- Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won't unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes, or until the fish is cooked through.
- Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced. Add the cream and cook, whisking, for 15 seconds. Season with salt and cayenne. Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking.
- Pour warm meuniere sauce over crabmeat stuffed sole and serve immediately.
BAKED STUFFED SOLE W. CRAB STUFFING AND LOBSTER NEWBURG SAUCE
Make and share this Baked Stuffed Sole W. Crab Stuffing and Lobster Newburg Sauce recipe from Food.com.
Provided by FoodieFanatic
Categories Crab
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Saute mushrooms, leeks, and butter until soft.
- Saute crabmeat 5 mins., then add 1/2 oz. Madeira, and 1 oz. cream.
- Saute until 75% of liquid is gone.
- Add dash of salt, and black pepper.
- Add this to 1/2 cup cracker crumbs.
- Mound stuffing in ovenproof dish.
- Place fish on top.
- Bake in preheated 350 oven, for 20-25 mins., or until fish is white in middle.
- To Make Lobster Sauce:.
- Saute 1/4 lb. butter and 1 lb. lobster meat over med. heat, for 10 minutes.
- Add 1 1/2 cups Madeira, salt, and pepper, and cook 10 minutes.
- Add 1/2 gal. cream, and bring to a boil, then add the roux, and simmer 15 minutes until thick, stir often.
- Spoon this on top of fish and serve.
Nutrition Facts : Calories 3058.3, Fat 284.9, SaturatedFat 176.1, Cholesterol 1253.4, Sodium 1600.5, Carbohydrate 23.6, Fiber 0.3, Sugar 2.2, Protein 87.3
CRAB & SHRIMP STUFFED SOLE
The most casual cookout will seem elegant when it stars this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette. -Bryn Namavari, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the crab, shrimp, bread crumbs, 2 tablespoons butter, cream cheese, chives, garlic, lemon zest and parsley. Spoon about 1/4 cup stuffing onto each fillet; roll up and secure with toothpicks. , Place each fillet on a double thickness of heavy-duty foil (about 18x12 in.). Combine the tomatoes, wine, lemon juice, salt, pepper and remaining butter; spoon over fillets. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 363 calories, Fat 16g fat (9g saturated fat), Cholesterol 184mg cholesterol, Sodium 728mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 46g protein.
CRAB STUFFED SOLE
Make and share this Crab Stuffed Sole recipe from Food.com.
Provided by MsKittyKat
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare stuffing and fish:.
- Preheat oven to 450°F.
- Mix crab, mayonnaise, bell pepper, and parsley and season with salt and pepper.
- Lay sole fillets flat with darker side up and season with salt and pepper.
- Divide stuffing among fillets, mounding on thicker half of each.
- Fold thinner half of fillet over stuffing, tucking end under to form a packet.
- Arrange stuffed fillets in a lightly oiled 9-inch pie plate.
- Cover with a round of parchment paper, then cover pie plate tightly with foil.
- Bake in upper third of oven until just cooked through, about 20 minutes.
- Make bread crumbs while sole is baking: Cook garlic in oil in a small skillet over moderate heat, stirring, until fragrant, about 30 seconds.
- Stir in bread crumbs and cook, stirring, until golden brown, 4 to 5 minutes.
- Remove from heat, then stir in zest and season with salt and pepper.
- Transfer sole to plates and sprinkle with bread crumbs.
Nutrition Facts : Calories 173.9, Fat 7, SaturatedFat 1.2, Cholesterol 75.4, Sodium 515.1, Carbohydrate 6.3, Fiber 0.5, Sugar 0.7, Protein 20.4
STUFFED SOLE WITH IMITATION CRAB
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place the imitation crabmeat, bell pepper, celery, and mozzarella cheese into a mixing bowl. Gently stir in the creamy salad dressing, dried onion, parsley, and cayenne pepper. Season to taste with salt and pepper. Place a sole fillet onto your work surface, and place 1/4 of the crab mixture onto one end. Roll the sole over the filling, and secure with a toothpick. Repeat with the remaining fillets, and place into a close-fitting baking dish, side by side. Cover with aluminum foil
- Bake in the top third of the preheated oven for 15 minutes. Remove the aluminum foil, and sprinkle evenly with breadcrumbs. Return to the oven, and continue baking until the fish is flaky, and the filling is hot, 10 to 15 minutes more.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 14.2 g, Cholesterol 76.1 mg, Fat 5.3 g, Fiber 1 g, Protein 27.8 g, SaturatedFat 1.7 g, Sodium 619.9 mg, Sugar 5.1 g
LEMON SOLE WITH CRAB & TARRAGON BUTTER SAUCE
This whole baked fish looks impressive on a platter for sharing, served simply with potatoes and greens
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with the tarragon, crabmeat and zest, and season. Make a few deep slashes across the fillets on both sides of the sole, then place the fish, dark-skin up, in a large roasting tin. Season, then stuff the crab butter into the cuts, spreading any remaining butter on top. Lay a few lemon slices over the fish, then pour over the wine.
- Bake for 15-20 mins, depending on the size of the fish - the flesh should flake away easily from the bone when gently pushed with a knife.
- Carefully remove the fish from the tin, place on a warm plate or platter and cover with foil while you make the sauce. Set the tin over a low heat, add 2 tbsp water and bring to the boil. Let the sauce bubble for a few mins, then stir in the capers and cream. Pour the sauce over the fish and serve with steamed potatoes and a green salad.
Nutrition Facts : Calories 492 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 27 grams protein, Sodium 1.3 milligram of sodium
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