Chef John's Crab-Stuffed Sole Recipe

It was wonderful, even though I Made a booboo. I added the Mayo and zest in the stuffing. So I did make the topping for the rolled filet of sole and sprinkled the top with a little nacho spice. If hearing the guests say mmm, mmm all through the meal was any indication was any indication, I'd say it was a hit!

So easy and I agree, a guest worthy dish that could easily be made ahead. I didn't have poblano, so I finely diced the tip of a serrano pepper and upped the cayenne a touch, in the video, Chef John used cayenne for paprika. LOL I wanted a deeper flavor for the sauce and added a pinch of saffron, which lended a beautiful flavor and a festive warm color. I served the stuffed sole with asparagus, a crab claw, and a napa cabbage, celery, apple and radish slaw. Yum! I'll do it again, maybe with smaller filets next time, and more slaw. The petrale sole filets I purchased was about 1 ½ times bigger than the filets in the recipe. I cooked them in the air fryer at 400 for 4 minutes top side up and another four on their sides, at the next to lowest rack. With the same size filets, I'd lower it even more and cook for about 10 minutes as Chef did, on their sides with mayo sauce on all sides, and then add the piping of sauce before browning for 2-3 minutes at a higher rack level. For people who don't want the mayo, a little finely chopped frozen butter over the top and a little in the crab mix might do?

I found it to be a bit dry and kind of bland but I liked the overall recipe. Next time I will add more seasoning & something to moisten the stuffing - perhaps 2 or 3 tablespoons of mayonnaise. And as for the mayonnaise, I just couldn't bring myself to slather mayonnaise over the fish so I covered it with shredded sharp cheddar cheese. Looking forward to trying it again with these adjustments.

Easy recipe to follow and it was a BIG hit with my entire family. I bought lobster instead of crab for the stuffing and it was delicious!

I found this to be quite dry and flavorless. I’m going to attempt this again by incorporating a béchamel sauce , with a bit of Parmesan , along all listed ingredients, into the crab mixture.

Delicious every time! I make this recipe about once a month now. Crab is pricy so sometimes to make it more affordable I have used half krab and half canned crab. Is it as delicious? No, but its still really, really good. Some reviewers think its dry? Try mixing a little 'sauce' into the stuffing before rolling. Not spicy enough? Taste before you stuff (not the fish itself, of course). Add a little more cayenne or poblano, or Old Bay, as some have suggested. Everyone's taste buds are different. Trust me, this is a keeper.

I find this recipe hit or miss depending a few things. Made this several times because I had to figure out what went wrong the second time. Let me say this recipe is really great when it turns out right. Firstly dont overcrowd them in the baking dish. make sure they do not touch eachother, as tjey will end us cooking in the juices making the stuffing turn to mush. I also found they turn out better in a convection oven. I also find the frozen sole was more firm than the fresh and expelled less moisture when cooking (ofcourse i tried and laid both in paper towels to soak up as much water as possible). I like this but find it hard to make consistantly.

Made it and my stomach is thanking me.

I used this as a base recipe but like someone else did I accidentally mixed all the ingredients together at once before reading to the end. Oh well! Still turned out great! I spread half of the mixture on top of walleye fillets, layered other fillets on top, and spread the rest of the mixture over that. Cooked until done. Delicious!

Made this recipe last night and WOW! the result was a company worthy dish and although it's quite rich tasting, really the only sinful part is the mayo. I used minced red bell pepper in place of the plobano, because it's what I had on hand. I skipped the last step of piping the mayo mixture on top to save time and just lightly doppled it on. Those were the only changes. We are trying to eat more fish these days and need new and different ways to eat it. If you are lucky enough to live near a Trader Joe's, they stock Dover Sole in the freezer section. I do imagine that this recipe would work with other fish as well. Watching Chef John's video was helpful. As always, Chef John scores another hit. Loved it!

I made this using walleye. Didn't have peppers so added old bay seasoning to crab. Followed the rest of recipes but than added panko bread crumbs on top mayo parmesan cheese drizzled melted butter. It was really good!

The mayo topping is a bit pedestrian for the expensive ingredients. Stuffing was good. Would go with panko breadcrumbs, butter, lemon and wine on top next time.

We enjoyed this sole recipe a lot. The cooking time was perfect and it came out very tender. Next time I will change up the seasoning a bit to my taste.

I cheated and bought crab cakes at Whole Foods Market They had fresh wild caught sole so I decided to go with that then looked for inspiration mixed a little roemulade sauce with mayo and it turned out great

I had been roasting veggies today from A medley of peppers I used two medium sized green Bells Thought the rest were a mix of bells, minis, I found these peppers that resemble those in Italian beef and peppers but these are npt green Again oranges and reds. That was the first in the oven to roast, mushrooms red Onion quartered the next batch in the oven Cool Dice roasted veggie combo Remember to roast all peppers whole, peel skin off while warm. White mushrooms I roast bowl side up a tiny pinch of pink salt Allow mushrooms to roast at 350-35-45 min depending on size . The liquid in the caps gets reserved in combination of the roasted peppers. The red onion back in another hour to 1 hr 15. Chill make large batch but avoid seasoned breads. The peppers onions and mushrooms plus the liquid is great flavor. Chef John we love your recipes , however Some of us can't do spice/heat or sodium so my recipe is for us.

I made it exactly as written other than I didn't have any peppers ...Delicious!! Even my fussy husband approved AND had seconds!!

I followed the the instructions to the tee, I did however add some shrimp an a little Cajun spice for more heat. This was absolutely delicious! I couldn’t believe such a minimal recipe would kick off such a big punch of flavors. Would definitely recommend

I made this recipe and there’s only 1 thing I would do differently next time ... MAKE MORE! It’s absolutely delicious. Will be making this again very soon

This is so good I could eat it every night! Easy too:)

Another winning recipe from Chef John. Simple to make and elegant for company. Poblanos are fairly mild and if you want to spice it up get some Pueblo Chilies or Hatch green chilies. Substituting a jalapeno is also a good option. An excellent dish.