Elegant Crab-Stuffed Sole

Ingredients

4 sole fillets (about 6 oz each)

8 oz lump crabmeat, picked over for shells

1/4 cup breadcrumbs

2 tbsp mayonnaise

1 tbsp Dijon mustard

1 tbsp fresh lemon juice

2 tbsp fresh parsley, chopped

1 tsp Old Bay seasoning

Salt and white pepper to taste

2 tbsp unsalted butter, melted

Lemon wedges for serving

For the sauce:

1/4 cup white wine

1/4 cup heavy cream

2 tbsp butter

Instructions

Preheat oven to 375°F (190°C).

In a bowl, gently mix crabmeat, breadcrumbs, mayonnaise, mustard, lemon juice, parsley, Old Bay seasoning, salt, and pepper.

Lay sole fillets flat and divide the crab mixture among them.

Carefully roll up each fillet and secure with toothpicks.

Place rolls seam-side down in a greased baking dish.

Brush with melted butter and bake for 20-25 minutes until fish flakes easily.

For the sauce, simmer white wine in a small saucepan until reduced by half. Add cream and simmer until thickened. Whisk in butter off heat.

Remove toothpicks from fish rolls and serve with sauce and lemon wedges.

Savor each bite of this Crab-Stuffed Sole and let the delicate flavors of the sea dance on your palate. With its tender sole embracing succulent crabmeat, all bathed in a velvety wine sauce, this dish isn’t just a meal – it’s a luxurious culinary experience that brings the sophistication of fine dining right to your table. Whether for a special occasion or an elevated weeknight dinner, it’s sure to impress and delight even the most discerning seafood aficionados!

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