Crab Stuffed Filet of Sole

Crab Stuffed Filet of Sole


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This dish has become a family favorite in our house. It's easy, light and delicious!

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Time needed

15-20 min preparation + 45 min cooking

Serving Size / Yield

4-6 servings


  • 2 lbs. sole fillets (or any other mild-tasting fish)
  • 1 1/2 cup Italian style bread crumbs
  • 1/2 cup butter, melted
  • 1/2 cup chopped onion, sautéed in extra virgin olive oil until lightly browned
  • 1 1/2 Tbs. parsley
  • 12 oz. crabmeat (fresh or canned)
  • Salt, pepper and paprika to taste
  • SAUCE:
  • 2 Tbs. butter
  • 2 Tbs. flour
  • 1 C. half & half or milk
  • 1/2 tsp. salt
  • dash of pepper
  • 1/2 C. grated swiss cheese
  • 2 Tbs. white wine or sherry (optional)
  • pinch of tarragon or herb of choice

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In a bowl, combine bread crumbs, sautéed onions, butter, parsley, and crabmeat. Season with salt, pepper and paprika to taste.

Melt butter in pan. Whisk in flour. Cook on low heat for 2-3 minutes. Slowly blend in half & half, salt, and pepper. Cook until thick. Stir in Swiss cheese. Add white wine or sherry and Tarragon. Lay the filets out with the white side down. Use ¾ of the stuffing mix to spread out on the whole length of the filets leaving ½ inch from the edge. Roll up and place in bake pan drizzled with a little olive oil. (use toothpicks to hold in place if necessary). Pour sauce over fish. Sprinkle with remaining stuffing. Bake, uncovered, at 350 degrees for 45 minutes.

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