Crab Stuffed Sole With Fresh Mint Sauce Recipes

OVEN BAKED CRABMEAT STUFFED SOLE WITH MEUNIERE SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Saute until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice. Season crab mixture with salt and white pepper, to taste.
• Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won't unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes, or until the fish is cooked through.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced. Add the cream and cook, whisking, for 15 seconds. Season with salt and cayenne. Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking.
• Pour warm meuniere sauce over crabmeat stuffed sole and serve immediately.

CHEF JOHN'S CRAB-STUFFED SOLE

Steps:

• 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.

CRAB & SHRIMP STUFFED SOLE

Steps:

• In a small bowl, combine the crab, shrimp, bread crumbs, 2 tablespoons butter, cream cheese, chives, garlic, lemon zest and parsley. Spoon about 1/4 cup stuffing onto each fillet; roll up and secure with toothpicks. , Place each fillet on a double thickness of heavy-duty foil (about 18x12 in.). Combine the tomatoes, wine, lemon juice, salt, pepper and remaining butter; spoon over fillets. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

CRAB-STUFFED SOLE

Steps:

• 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. , 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.

BAKED STUFFED SOLE W. CRAB STUFFING AND LOBSTER NEWBURG SAUCE

Steps:

• Saute mushrooms, leeks, and butter until soft.
• Saute crabmeat 5 mins., then add 1/2 oz. Madeira, and 1 oz. cream.
• Saute until 75% of liquid is gone.
• Add dash of salt, and black pepper.
• Add this to 1/2 cup cracker crumbs.
• Mound stuffing in ovenproof dish.
• Place fish on top.
• Bake in preheated 350 oven, for 20-25 mins., or until fish is white in middle.
• To Make Lobster Sauce:.
• Saute 1/4 lb. butter and 1 lb. lobster meat over med. heat, for 10 minutes.
• Add 1 1/2 cups Madeira, salt, and pepper, and cook 10 minutes.
• Add 1/2 gal. cream, and bring to a boil, then add the roux, and simmer 15 minutes until thick, stir often.
• Spoon this on top of fish and serve.

CRAB STUFFED SOLE

Steps:

• Prepare stuffing and fish:.
• Preheat oven to 450°F.
• Mix crab, mayonnaise, bell pepper, and parsley and season with salt and pepper.
• Lay sole fillets flat with darker side up and season with salt and pepper.
• Divide stuffing among fillets, mounding on thicker half of each.
• Fold thinner half of fillet over stuffing, tucking end under to form a packet.
• Arrange stuffed fillets in a lightly oiled 9-inch pie plate.
• Cover with a round of parchment paper, then cover pie plate tightly with foil.
• Bake in upper third of oven until just cooked through, about 20 minutes.
• Make bread crumbs while sole is baking: Cook garlic in oil in a small skillet over moderate heat, stirring, until fragrant, about 30 seconds.
• Stir in bread crumbs and cook, stirring, until golden brown, 4 to 5 minutes.
• Remove from heat, then stir in zest and season with salt and pepper.
• Transfer sole to plates and sprinkle with bread crumbs.

CRAB-STUFFED SOLE WITH FRESH MINT SAUCE

Steps:

• To make the sole, preheat the oven to 350 degrees. Melt the butter in a medium nonstick skillet over medium heat. Add the shallots and saute until softened, about 3 minutes. Place in a bowl and stir in the crab meat, bread crumbs, lemon zest, jalapeno, salt, pepper and 2 teaspoons of wine.
• Lay the sole, skin side up, on a work surface. Place a mound of the stuffing near one end of each half-fillet. Roll the sole around the stuffing and place each piece in a 10-inch quiche dish. Pour the remaining wine into the dish. Bake until the fish is cooked through, about 10 minutes.
• Meanwhile, to make the sauce, place 1/2 cup of mint and the yogurt in a blender and process until smooth, stopping to scrape down the sides of the jar. Season with salt and pepper.
• To serve, spoon a pool of sauce onto the center of 4 plates. Place 2 sole rolls over the sauce, garnish with the remaining mint and serve immediately.