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Crab Stuffed Sole


1 Lb.  North Shore Special Crabmeat (Claw meat may be used)

¼ C  Oil

1 each  Onion, diced fine

2 each  Shallots, minced

1 T  Natural Pak Chopped Garlic in Oil

¼ C  Celery, chopped

1/3 C  Red Pepper, chopped

TT  Salt & Pepper

2  Eggs, beaten

1 ½ C  Breadcrumbs, fresh, white

8 fillets  4-6 Sole, fresh



Heat the oil in a sauté pan and add the garlic, shallots, celery and peppers – cook for 2-3 minutes to soften.

Remove to stainless steel bowl and add crab meat.

Add breadcrumbs.

Season with salt and pepper, bind with egg.

Split sole fillets lengthwise.

Place 4-6 ounces of crab stuffing on the smaller half of the fillet.

Cut a slit in the remaining fillet half about 2-3 inches long and place this over crab stuffed fillet.

Separate the slit so the crab is exposed, sprinkle with paprika, drizzle with butter and bake in a hot oven for 6-8 minutes.

Serve with a Hollandaise sauce.

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