Crab-Stuffed Sole

Name: Crab-Stuffed Sole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Sliced almonds; 237 milliliters soft bread crumbs; 3 Tbsps butter, melted, divided; 1 Dash cayenne pepper; 118 milliliters chicken broth; 237 milliliters cooked or canned crabmeat, drained, flaked and cartilage removed; 1 egg, lightly beaten; 1 Tbsp all-purpose flour; 1 small onion, finely chopped; 4 servings Grated Parmesan cheese; 454 grams sole, flounder or pike fillets (about; 1 teaspoons salt

You can never have too many main course recipes, so give Crab-Stuffed Sole a try. This recipe serves 4. One portion of this dish contains about 51g of protein, 35g of fat, and a total of 635 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have chicken broth, bread crumbs, flour, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

In a bowl, combine bread crumbs, crab, onion, egg, salt and cayenne. Spoon onto fillets; roll up and secure with a toothpick.

Ingredients you will need

Breadcrumbs

Ground Cayenne Pepper

Onion

Crab

Roll

Salt

Egg

Equipment you will use

Toothpicks

Bowl

Place in a greased 2-qt. broiler-proof dish; drizzle with 2 tablespoons butter.

Ingredients you will need

Butter

Equipment you will use

Broiler

Bake, uncovered, at 350°for 25-30 minutes or until fish flakes easily with a fork.

Ingredients you will need

Fish

Equipment you will use

Oven

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.

Ingredients you will need

Butter

Broth

All Purpose Flour

Sauce

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Almonds

Cheese

Sauce

Equipment you will use

Baking Pan

Toothpicks

Equipment

Ingredients

Servings:

4servings

Sliced almonds 237milliliters

soft bread crumbs 3Tbsps

butter, melted, divided 1Dash

cayenne pepper 118milliliters

chicken broth 237milliliters

cooked or canned crabmeat, drained, flaked and cartilage removed 1

egg, lightly beaten 1Tbsp

all-purpose flour 1small

onion, finely chopped 4servings

Grated Parmesan cheese 454grams

sole, flounder or pike fillets (about 1teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hindsight Wines Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.