For best results, use high-quality fresh Dungeness crabmeat. Canned crabmeat can be used in a pinch, but the flavor and texture will not be as good. If you don't have poblano pepper, you can substitute with finely diced bell pepper or a pinch of red pepper flakes. Be careful not to overbake the sole, as it can dry out easily. The fish is done when it flakes easily with a fork. Serve immediately with lemon wedges and your favorite sides, such as roasted asparagus or a simple green salad. For a richer flavor, you can add a tablespoon of melted butter to the mayonnaise mixture.
Chef John's Crab-Stuffed Sole
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING2 People
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VIEWS283
Transform humble sole fillets into a seafood sensation with this elegant recipe. Flaky sole is generously stuffed with a vibrant, flavor-packed crab mixture, then baked to golden perfection. A delightful dish perfect for a special occasion or a sophisticated weeknight meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol127 mg
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Fiber1 g
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Protein41 g
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Saturated Fat5 g
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Sodium831 mg
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Sugar1 g
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Fat32 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 400°F (200°C). Lightly coat a baking dish with cooking spray. (5 minutes)
02 Step
Recipe View 5 mins In a medium bowl, gently combine the crabmeat, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper. Be careful not to overmix, as this can make the crabmeat tough. (5 minutes)
03 Step
Recipe View 2 mins In a separate small bowl, whisk together the mayonnaise, lemon zest, and cayenne pepper until smooth and well combined. (2 minutes)
04 Step
Recipe View 10 mins Lay the sole fillets flat on a clean work surface, inside up. Season lightly with salt. Divide the crab mixture evenly among the fillets. Carefully roll each fillet around the filling, securing with a toothpick if needed. Place the rolled fillets seam-side down in the prepared baking dish. (10 minutes)
05 Step
Recipe View 5 mins Spread half of the mayonnaise mixture evenly over the tops and sides of each rolled fillet. Transfer the remaining mayonnaise mixture to a piping bag or a small zip-top bag with a corner snipped off. Pipe a decorative zigzag pattern over the fillets. Sprinkle evenly with paprika. (5 minutes)
06 Step
Recipe View 20 mins Bake in the preheated oven until the fish is cooked through and flakes easily with a fork, and the topping is golden brown, approximately 15 to 20 minutes. (20 minutes)
07 Step
Recipe View 5 mins Remove from oven and let rest for 5 minutes before serving.
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RECIPE REVIEWS
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Please Rate
Major Wolf
May 12, 2025Easy to follow instructions and a delicious final product! Thank you!
Jayden Mullercormier
Mar 31, 2025The poblano pepper adds a wonderful subtle heat. Don't skip it!
Keith Schimmel
Sep 3, 2024This recipe was amazing! My family loved it. I added a little bit of Old Bay seasoning to the crab mixture for an extra kick.
Nakia Wintheiser
Jun 30, 2024I found the mayonnaise topping to be a bit too rich for my taste. Next time, I'll try using Greek yogurt instead.
Columbus Marvin
Feb 7, 2024The presentation of this dish is beautiful. It's perfect for a special occasion.
Lempi Klocko
Dec 26, 2023I used cod instead of sole, and it turned out great! It's a very versatile recipe.