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fillet-of-sole-stuffed
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4 from 11 votes

Stuffed Filet of Sole from Rhode Island

An easy-to-make stuffed sole with crab meat and bread crumbs filling in the center was a perfect bite of seafood!
Prep Time25 minutes
Cook Time25 minutes
Course: Dinner
Cuisine: American
Servings: 2 people
Calories: 514kcal

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.
    butter pan
  • Pat down the fish with a paper towel and sprinkle salt on each side.
    drying fish
  • Cook crab in a pot for about 10 minutes or until fully cooked, peel and place in a small bowl.
    bowl of crab
  • Chop a small onion, and use 2 tablespoons of the butter to sauté onion in a pan on medium heat.
    saute onion
  • Take about 2 cups of crackers and place them in the food processor until all crumbled up. Then mix them with the onion.
    mix crackers
  • Once the pan has cooled, combine 1 ½ cups of crackers with the crabmeat, mayonnaise, parsley, and lemon juice,
    mixing stuff
  • 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.
    fill the fish with a spoon in the middle
  • Place the fish, seam side down, and lay it into the baking pan.
    filet on in the 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.

Nutrition

Serving: 2g | Calories: 514kcal | Carbohydrates: 20g | Protein: 18g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1104mg | Potassium: 235mg | Fiber: 1g | Sugar: 3g | Vitamin A: 728IU | Vitamin C: 11mg | Calcium: 95mg | Iron: 2mg