Chef John’s Crab-Stuffed Sole Recipe

Background and History

Crab-stuffed sole is a luxurious dish that combines the delicate flavor of sole fish with the rich, savory taste of crab meat. This dish is a popular choice in fine dining seafood restaurants and is often served at special occasions and holiday meals. Chef John, renowned for his approachable yet gourmet recipes, has perfected this classic dish, ensuring it is both accessible and impressive. The combination of tender sole fillets and a creamy, flavorful crab stuffing makes this a standout recipe that showcases the best of seafood cuisine.




  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes


  • 4 sole fillets
  • 1/2 pound lump crab meat, picked over for shells
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon chives, chopped
  • 1 tablespoon olive oil
  • 1/4 cup dry white wine
  • Lemon wedges, for serving


  • Preheat your oven to 375°F (190°C).
  • Lightly grease a baking dish with olive oil.

Making the Crab Stuffing

  • In a large bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, pepper, parsley, and chives.
  • Mix gently to avoid breaking up the crab meat too much.

Stuffing the Sole

  • Lay the sole fillets flat on a clean surface.
  • Spoon an even amount of the crab stuffing onto each fillet.
  • Roll up each fillet from the tail end to the head end, securing with a toothpick if necessary.


  • Place the stuffed sole fillets in the prepared baking dish.
  • Drizzle with olive oil and pour the white wine into the dish.
  • Cover the dish with aluminum foil.
  • Bake in the preheated oven for 20 minutes.
  • Remove the foil and bake for an additional 5 minutes, or until the fish is cooked through and the stuffing is golden.


  • Remove the stuffed sole from the oven and let rest for a few minutes.
  • Serve with lemon


  • Freshness: For the best results, use fresh sole fillets and fresh lump crab meat.
  • Wine Substitute: If you prefer not to use wine, you can substitute with chicken broth.
  • Make Ahead: You can prepare the crab stuffing a day ahead and store it in the refrigerator until ready to use.

Allergy Warning

  • This dish contains seafood (sole and crab), eggs (in mayonnaise), and gluten (in breadcrumbs). Ensure all ingredients are safe for those with allergies.

What temperature do you cook stuffed filet of sole at?

You cook stuffed filet of sole at 375°F (190°C) until the fish is cooked through and the stuffing is golden.

What is stuffed crab made of?

Stuffed crab is typically made of lump crab meat mixed with breadcrumbs, mayonnaise, mustard, lemon juice, Worcestershire sauce, seasonings like Old Bay, and fresh herbs such as parsley and chives.

How to cook Anderson seafood stuffed sole?

To cook Anderson seafood stuffed sole, preheat your oven to 375°F (190°C), place the stuffed sole in a baking dish, cover with foil, and bake for 20-25 minutes or until the fish is cooked through.

How to cook stuffed sole from Safeway?

Preheat your oven to 375°F (190°C). Place the stuffed sole in a baking dish, cover with foil, and bake for 20-25 minutes. Remove the foil for the last 5 minutes of baking to let the stuffing brown.

How do you know when sole is cooked?

Sole is cooked when it flakes easily with a fork and turns opaque. The internal temperature should reach 145°F (63°C).

Can you eat the skin of sole?

Yes, you can eat the skin of sole, but it is typically removed before cooking as it can be somewhat tough compared to the delicate flesh of the fish.

How to pan fry frozen sole?

To pan fry frozen sole, thaw it first in the refrigerator. Pat it dry, season, and then fry in a preheated skillet with oil over medium-high heat for about 2-3 minutes per side until golden and cooked through.

Do you eat sole skin?

Sole skin is generally not eaten as it can be tough and chewy, and most recipes call for it to be removed before cooking.

What temperature is sole cooked at?

Sole should be cooked at an internal temperature of 145°F (63°C).

How do you clean and cook sole?

To clean sole, rinse it under cold water, pat dry with paper towels, and remove the skin if desired. To cook, season the fillets and bake, pan-fry, or grill until the flesh is opaque and flakes easily with a fork.

Ignatius Thornfield
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Ignatius Thornfield, the discerning Recipe Connoisseur behind this site, is a culinary aficionado dedicated to transforming pet dining into an art form. With an exquisite taste for flavors and a keen eye for nutritious combinations, Ignatius shares a curated collection of gourmet pet recipes. His site is a sanctuary for pet owners seeking to indulge their furry friends with delectable and health-conscious meals. Ignatius's expertise in the realm of pet cuisine is evident in the sophisticated and thoughtfully crafted content he presents. For those who appreciate the finer culinary experiences for their pets, Ignatius Thornfield's site is a treasure trove of gastronomic delights.