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.
![Stuffed Filet of Sole on s plate](https://lizzylovesfood.com/wp-content/uploads/2022/10/fillet-of-sole-stuffed-6.jpg)
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!
![Stuffed Filet of Sole bite on a fork](https://lizzylovesfood.com/wp-content/uploads/2022/10/fillet-of-sole-stuffed-2.jpg)
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.
![Stuffed Filet of Sole on s plate](https://lizzylovesfood.com/wp-content/uploads/2022/10/fillet-of-sole-stuffed-4.jpg)
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
love this recipe for a friday night date dinner.
Tina
Love this recipe reminds me of back home!
Lizzy
Me too! Thank you, xoxo Lizzy