Chef John's Crab-Stuffed Sole recipe
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Ingredients
- 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 1 pinch paprika, or to taste
Nutrition Info
- 473.9 caloriescarbohydrate: 4.6 gcholesterol: 127.1 mgfat: 32 gfiber: 0.6 gprotein: 41.3 gsaturatedFat: 4.9 gservingSize: -sodium: 831.4 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Crab-Stuffed Sole
Directions
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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.