There was only one place to go in Pawtucket Rhode Island for a Friday night, Uncle Tony's to order a stuffed fillet of sole with a big bowl of spaghetti.
The memories of that dish still dance in my head. As I dug my fork into that stuffed sole with crab meat and bread crumbs filling in the center. It was a perfect bite of seafood!
My favorite thing about New England is it has the best fish quality in all of the United States. It is by far the one thing that I miss more than anything and no matter where I live, I still miss the seafood.
Today I share with you a special recipe that brings me back to 12 years ago. Laughing with my mother on a Friday night while stuffing our faces, so let's get started!
Grocery Store Items
- crackers (about 1 sleeve of crackers, total)
- crabmeat
- sole fillets
- mayonnaise
- fresh parsley
- lemon
- unsalted butter
Step By Step Instructions
- Preheat your oven to 350° degrees.
- Butter an 8-inch-square baking pan.
- Pat down the fish with a paper towel and sprinkle salt on each side.
- Cook crab in a pot for about 10 minutes or until fully cooked, peel and place in a small bowl.
- Chop a small onion, and use 2 tablespoons of the butter to sauté onion in a pan on medium heat.
- Take about 2 cups of crackers and place them in the food processor until all crumbled up. Then mix them with the onion.
- Once the pan has cooled, combine 1 ½ cups of crackers with the crabmeat, mayonnaise, parsley, and lemon juice,
- Divide stuffing into 2 piles, lay the fish fillet, dark side up, on a work surface, and spoon crabmeat mixture into the center of the fish. Roll the ends up around the filling.
- Place the fish, seam side down, and lay it into the baking pan.
- Brush melted butter on top, then sprinkle fillets with crackers and parsley.
- Bake until the fish is opaque and cooked through, 20 to 25 minutes.
Lifestyle Diet
- Low-Carb: No - too many crackers!
- Gluten-Free: If you change the crackers for gluten-free it is.
- Vegetarian: Yes
- Vegan: No
What to Serve Stuffed Filet of Sole
This is the perfect main course to impress your hubby on a special occasion. I will serve roasted asparagus with rice pilaf and let's not forget the white wine for this meal. But if you want Uncle Tony's version, a bowl of spaghetti with tomato sauce
Tips And Tricks
- One thing that I sometimes do is cook the crab the day before and peel it. I will place it in an airtight container and use it for the next day.
- Lump crab can always be used instead and is available in most grocery stores.
Frequently Asked Questions
Can I make it ahead of time?
I don't recommend making any fish ahead. The best thing to do is to have everything you need to prepare the dish cut, sliced, and ready to go.
Have Leftovers?
Rarely have I had any leftovers with this dish. I made one extra for the following day and we warned it up the next day and it was delicious. When it comes to fish, I only buy what I will eat for that meal and rarely make enough for leftovers. Fish is NOT something that tastes great in a couple of days
More Rhode Island Recipes
I hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!
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Stuffed Filet of Sole from Rhode Island
Ingredients
- 1 cup plus ½ cup crumbled crackers Ritz Crackers or anything close to it, about 1 sleeve of crackers
- 1 cup fresh crabmeat cooked
- 3 tablespoons mayonnaise
- 1 tablespoon finely chopped fresh parsley
- ½ small lemon juiced
- 2 skinless sole fillets or mild white fish such as flounder.
- 3 tablespoons unsalted butter melted, plus more for the pan
- Lemon wedges for serving
- Salt & Pepper
Instructions
- Preheat your oven to 350° degrees.
- Butter an 8-inch-square baking pan.
- Pat down the fish with a paper towel and sprinkle salt on each side.
- Cook crab in a pot for about 10 minutes or until fully cooked, peel and place in a small bowl.
- Chop a small onion, and use 2 tablespoons of the butter to sauté onion in a pan on medium heat.
- Take about 2 cups of crackers and place them in the food processor until all crumbled up. Then mix them with the onion.
- Once the pan has cooled, combine 1 ½ cups of crackers with the crabmeat, mayonnaise, parsley, and lemon juice,
- Divide stuffing into 2 piles, lay the fish fillet, dark side up, on a work surface, and spoon crabmeat mixture into the center of the fish. Roll the ends up around the filling.
- Place the fish, seam side down, and lay it into the baking pan.
- Brush melted butter on top, then sprinkle fillets with crackers and parsley.
- Bake until the fish is opaque and cooked through, 20 to 25 minutes.
Video
Notes
- One thing that I sometimes do is cook the crab the day before and peel it. I will place it in an airtight container and use it for the next day.
- Lump crab can be used instead and is always available in most grocery stores.
Lizzy says
love this recipe for a friday night date dinner.
Tina says
Love this recipe reminds me of back home!
Lizzy says
Me too! Thank you, xoxo Lizzy
Michelle S. says
Looks delicious! I'll definitely try even though you mentioned that carbs are the enemy. Last I checked, crackers are carbs! Just sayin'.
Lizzy says
Carbs are the enemies but ya got have a little fun on a special day, LOL. I usually make this recipe for Good Friday to celebrate before Easter. I hope you love it as much as I do; it's a Rhode Island favorite! All my best, Lizzy