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
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Preheat oven to 375°F (190°C).
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In a bowl, gently mix crabmeat, breadcrumbs, mayonnaise, mustard, lemon juice, parsley, Old Bay seasoning, salt, and pepper.
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Lay sole fillets flat and divide the crab mixture among them.
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Carefully roll up each fillet and secure with toothpicks.
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Place rolls seam-side down in a greased baking dish.
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Brush with melted butter and bake for 20-25 minutes until fish flakes easily.
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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.
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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!
