Crab-Meat-Stuffed Sole

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  • Well I changed up this recipe by stealing ideas from other reviewers and other recipe. End result was great. For stuffing combined chopped (fine) half sweet onion, half red pepper and 3 minced garlic cloves. Sauteed mix in 1 tbls olive oil and butter. After 3-4 min added 6 shrimp (cut in small pieces), salt, pepper and Old Bay seasoning to taste. Removed from heat and added about 6 ounces lump crap (would have preferred dungeness but didn’t have any) and about 2 tbls gluten free (celiacs so all my cooking is gluten free) bread crumbs (4C Plain brand) to get mix to nice consistency for stuffing. I used 1 lb Dover sole filets. They were thin, but not too thin. Added a small “meatball” sized ball stuffing to end of each and rolled. Melted 1 tbl butter and drizzeled over fish prior to cooking at 400 for about 20 min. Keep an eye on it though since don’t want to over cook. Will make this again.

  • I followed this to the letter. (something I normally do not do). I found the addition of mayonnaise gross at best. It in combination with the crab left me with a sour stomach. There are a lot of good recipes out there for stuffed sole. This is certainly NOT one of them.

  • this was just ok. added some wine to the bottom as advised by others. I had a lot of leftover stuffing, so I mixed in fresh breadcrumbs, a few red pepper flakes and made 2 crab cakes. The crab cakes were a lot tastier than the stuffed sole.

  • This recipe is not workable for California. Please give me substitute ingredients for the fish ( which is not available here) and the crab (which I have never heard of)

  • after reading all the reviews, I had
    to spike the crab filling. I sauteed
    onions, garlic, red bell pepper, and
    parsley until soft. To the mixture,
    I added cayenne, dash of
    wostershire, and tsp of dijon.
    Cooled it, and then added crab,
    mayo, salt and pepper. Since I had
    about 1lb of crab, I up all the
    ingredients, and after using for the
    filling, I added panko and one egg,
    and had crab cakes for another day.
    I used true cod instead of sole, and
    panko for breadcrumbs. A little wine
    at the bottom of the pan, a lillte
    lemon juice too. baked 17 mins
    covered, and 4 with crumbs
    uncovered. Served over pasta tossed
    with butter, parsley, and chives.

  • This recipe turned out fabulous! I had to improvise because I had guests coming that were not eating dairy or wheat … so instead of mayo, I used mashed avacado and instead of the bread crumbs I used sesame seeds!
    It turned out great and everyone loved it!

  • I used petrale sole and dungeoness crab because that was what was available. I omitted the peppers because my family doesn’t care for them, added finely chopped green onion and some lemon zest and lemon juice to the filling and a bit of cayenne and because these fillets are thinner and longer than gray sole, I rolled them around the filling. I didn’t even make the bread crumbs but made the Beurre Blanc sauce from Epicurious to go over the rolls. It was incredible!

  • While this isn’t the
    most exciting dish,
    it’s very nice and I
    gave it 4 forks for
    it’s versatility,
    the fact that it
    isn’t loaded with
    fat and that the
    method of cooking
    the fish works
    terrific. I stuffed
    mine with what I had
    on hand — some
    finely chopped
    grilled zucchini and
    yellow squash,
    chopped sauteed
    shrimp, a touch of
    fresh mint, garlic,
    and reduced fat mayo
    blended with low fat
    greek yogurt and
    seasoned with salt
    and pepper. Did the
    rest as directed and
    myself and my
    husband really
    enjoyed it. Will
    definitely make

  • I used some
    suggestions from
    other reviews and
    added more peppers,
    onions, and Tony
    Cachere’s seasoning
    to the filling.
    DH, who prefers
    everything fried,
    liked this. I will
    make it again.

  • I adapted some of
    the suggestions
    from the reviewers.
    I cooked some
    finely chopped
    onion with the
    pepper in butter,
    then added fresh
    dungenous crab.
    Added a little
    cayenne. Stuffed
    the filets with the
    crab mixture and
    baked for 20
    minutes. Added the
    garlic bread crumbs
    for the last
    minute. Next time,
    I would reduce the
    baking time and
    perhaps add some
    wine as some others
    suggested. A light
    cream sauce might
    also be something
    to try. It was good
    the way I prepared
    it but next time I
    would experiment
    for more flavor.

  • I took a lot of the great ideas in these reviews to improve on this recipe. I sauted a little red onion, half a Serrano chile, Cajun seasoning (my husband likes heat), yellow bell pepper, a few shrimp, garlic and two tablespoons of the bread crumbs. Since I don’t care for mayo I used two tablespoons of cottage cheese to bind it together. I also topped it with a Buerre Blanc sauce. With roasted asparagus it made a lovely Christmas Eve dinner for two.

  • This turned out very good, but I subsituted fresh chives, tarragon, and dill for the parsley. I served it with a lemon risotto and fresh asparagus for a fantastic meal.

  • While this dish was easy to make, I found it a bit bland. As another reviewer wrote, you couldn’t distinguish the crab and the parsley was a bit overwhelming. I liked the breadcrumb topping, though. Perhaps a bit more tweaking as others suggested would make it more interesting.

  • Very nice. I used tilapia and added some breadcrumbs to the stuffing to help it hold together; it could still use more. I think next time I’d add a little bit of red pepper flakes or cayenne to the stuffing. Went very well with some dandelion greens on the side.

  • I loved this dish. I would make it again for sure. Next time I might add a bit of butter and lemon, but all in all it is great.

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