Crab-Stuffed Sole

Total Time Prep: 15 min. Bake: 30 min.
Yield 4 servings
Test Kitchen Approved
"We live far from the ocean, which makes seafood special to my cattle-ranching family," notes Judie Anglen of Riverton, Wyoming.

Ingredients

  • 1 cup soft bread crumbs
  • 1 cup cooked or canned crabmeat, drained, flaked and cartilage removed
  • 1 small onion, finely chopped
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • Dash cayenne pepper
  • 4 sole, flounder or pike fillets (about 1 pound)
  • 3 tablespoons butter, melted, divided
  • 1 tablespoon all-purpose flour
  • 1/2 cup chicken broth
  • Grated Parmesan cheese
  • Sliced almonds

Directions

  1. In a bowl, combine bread crumbs, crab, onion, egg, salt and cayenne. Spoon onto fillets; roll up and secure with a toothpick. Place in a greased 2-qt. broiler-proof dish; drizzle with 2 tablespoons butter. Bake, uncovered, at 350°for 25-30 minutes or until fish flakes easily with a fork.
  2. Meanwhile, for sauce, place remaining butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Drain liquid from baking dish. Spoon sauce over fillets; sprinkle with cheese and almonds. Broil 5 in. from the heat until cheese is melted and almonds are lightly browned. Discard toothpicks.

Nutrition Facts

1 each: 318 calories, 13g fat (6g saturated fat), 184mg cholesterol, 789mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 40g protein.

"We live far from the ocean, which makes seafood special to my cattle-ranching family," notes Judie Anglen of Riverton, Wyoming.
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC