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Chef John's Crab-Stuffed Sole

This stuffed sole recipe turns ordinary, mild sole fillets into something remarkable. Sole is cheap and easy to find, so it's the perfect candidate for this jazzed-up crab stuffing. Serve with lemon wedges and asparagus on the side.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine American
Servings 2 people
Calories 950.8 kcal

Equipment

  • 1 Baking Dish Appropriately sized for 6 sole fillets
  • 2 Mixing Bowls One medium, one small
  • 1 Piping Bag (optional, for zigzag topping)
  • 1 Chef's Knife and Cutting Board For ingredient preparation
  • 1 Fork For checking fish doneness

Ingredients
  

Main

  • cooking spray
  • 4 ounces fresh Dungeness crabmeat
  • 1 tablespoon finely diced poblano pepper
  • 1 tablespoon panko bread crumbs
  • 2 teaspoons minced green onion
  • ½ teaspoon lemon juice
  • salt and ground black pepper to taste
  • ⅓ cup mayonnaise
  • 2 teaspoons lemon zest
  • 1 pinch cayenne pepper
  • 6 2 ounce sole fillets
  • salt to taste
  • ⅛ teaspoon paprika or to taste

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking dish with cooking spray.
  • Mix crabmeat, poblano pepper, panko, green onion, lemon juice, salt, and black pepper together in a bowl until well combined. Stir mayonnaise, lemon zest, and cayenne pepper together in a second bowl.
  • Place sole fillets onto a work surface with the flat sides facing up. Season with salt. Divide crab mixture between fillets. Roll fillets around filling and place into the prepared baking dish, seam-side down.
  • Spread 1/2 of the mayonnaise mixture over the sides and tops of each fillet. Spoon remaining mayonnaise mixture into a piping bag, then pipe it in a zigzag over fillets. Sprinkle paprika over top.
  • Bake in the preheated oven until fish flakes easily with a fork and topping is browned, 15 to 20 minutes. FINLANDER13

Notes

For superior results, always source the freshest sole and Dungeness crabmeat available. When preparing the crab stuffing, avoid overmixing to preserve the crab's delicate texture; a gentle fold is sufficient. The poblano adds a subtle, earthy heat; ensure it's finely diced for even distribution. Season the sole lightly before rolling. The piped mayonnaise topping not only adds visual appeal but also creates a beautifully browned, savory crust. Monitor baking closely, as sole cooks quickly. Overcooked fish becomes dry and rubbery. The fish is perfectly done when it just begins to flake easily, typically within 15-20 minutes. A final squeeze of fresh lemon brightens all the flavors.