Crab Stuffed Sole
Elevate your seafood dinner with this elegant and flavorful Crab Stuffed Sole recipe, a dish that combines delicate white fish with a rich, savory crab filling for a restaurant-quality meal made right at home. Tender sole fillets are rolled around a luxurious stuffing of succulent lump crab meat, golden panko breadcrumbs, tangy Dijon mustard, and zesty lemon juice, seasoned to perfection with fresh parsley and Old Bay. Baked in a fragrant wine-butter sauce, this recipe ensures each bite is moist and brimming with flavor. Ready in under an hour, it’s an impressive yet approachable option for weeknight dinners or special occasions. Serve these delectable stuffed fillets with a drizzle of pan juices and a squeeze of fresh lemon for a showstopping seafood entrée that’s sure to delight. Keywords: crab stuffed sole, seafood dinner, baked sole recipe, lump crab meat, easy seafood recipes.
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Recipe Information
Ingredients
- 4 pieces sole fillets
- 1 cup lump crab meat
- 0.25 cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon Old Bay seasoning
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- 0.25 cup white wine
- extra lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the stuffed sole fillets in a single layer.
In a medium bowl, combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, lemon juice, parsley, Old Bay seasoning, salt, and black pepper. Mix gently until well combined, being careful not to break apart the crab meat.
Lay each sole fillet flat on a clean surface. Divide the crab mixture into four equal portions. Place one portion onto the wider end of each fillet and roll the fillet tightly around the filling, starting at the wide end.
Place the rolled fillets seam-side down in the prepared baking dish. Brush the tops with melted butter and pour the white wine into the baking dish around the fillets.
Cover the dish tightly with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the fish is opaque and flakes easily with a fork.
Carefully transfer the stuffed fillets to serving plates and spoon some of the pan juices over the top. Serve with lemon wedges on the side.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 661 mg | 29% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.7 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
