Best 11 Crab Shrimp Stuffed Sole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our delectable Crab & Shrimp Stuffed Sole recipe, a symphony of flavors that will tantalize your taste buds. This dish is a true masterpiece, featuring tender sole fillets stuffed with a savory blend of crab, shrimp, and aromatic herbs, enveloped in a creamy sauce. Accompanying this main course are three equally delightful recipes: a refreshing Cucumber Salad with tangy dressing, a creamy and flavorful Avocado Crema, and a zesty Lemon Butter Sauce that elevates the sole to new heights. Get ready to embark on a culinary adventure with this comprehensive guide to creating an unforgettable meal.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S CRAB-STUFFED SOLE



Chef John's Crab-Stuffed Sole image

There is nothing exciting about sole. It's cheap, easy to find, has a mild, unremarkable flavor, and that's about it. Which means it's the perfect candidate for jazzing up by stuffing with crab. Serve with asparagus and lemon.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 35m

Yield 2

Number Of Ingredients 11

4 ounces fresh Dungeness crabmeat
1 tablespoon finely diced poblano pepper
1 tablespoon panko bread crumbs
2 teaspoons minced green onion
½ teaspoon lemon juice
salt and ground black pepper to taste
⅓ cup mayonnaise
2 teaspoons lemon zest
1 pinch cayenne pepper
6 (2 ounce) sole fillets
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
  • Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
  • Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
  • Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
  • Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
  • Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 473.9 calories, Carbohydrate 4.6 g, Cholesterol 127.1 mg, Fat 32 g, Fiber 0.6 g, Protein 41.3 g, SaturatedFat 4.9 g, Sodium 831.4 mg, Sugar 0.7 g

STUFFED SOLE WITH IMITATION CRAB



Stuffed Sole with Imitation Crab image

An easy, fairly inexpensive fish recipe.

Provided by jpvanzut

Categories     Seafood     Fish

Time 50m

Yield 4

Number Of Ingredients 11

6 ounces imitation crabmeat, flaked
⅓ cup diced red bell pepper
⅓ cup diced celery
⅓ cup shredded mozzarella cheese
2 tablespoons creamy salad dressing (such as Miracle Whip®)
1 tablespoon dried minced onion
¾ teaspoon dried parsley
1 pinch cayenne pepper
salt and ground black pepper to taste
4 (4 ounce) sole fillets
¼ cup bread crumbs

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place the imitation crabmeat, bell pepper, celery, and mozzarella cheese into a mixing bowl. Gently stir in the creamy salad dressing, dried onion, parsley, and cayenne pepper. Season to taste with salt and pepper. Place a sole fillet onto your work surface, and place 1/4 of the crab mixture onto one end. Roll the sole over the filling, and secure with a toothpick. Repeat with the remaining fillets, and place into a close-fitting baking dish, side by side. Cover with aluminum foil
  • Bake in the top third of the preheated oven for 15 minutes. Remove the aluminum foil, and sprinkle evenly with breadcrumbs. Return to the oven, and continue baking until the fish is flaky, and the filling is hot, 10 to 15 minutes more.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 14.2 g, Cholesterol 76.1 mg, Fat 5.3 g, Fiber 1 g, Protein 27.8 g, SaturatedFat 1.7 g, Sodium 619.9 mg, Sugar 5.1 g

CRAB-STUFFED SOLE



Crab-Stuffed Sole image

"We live far from the ocean, which makes seafood special to my cattle-ranching family," notes Judie Anglen of Riverton, Wyoming.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 cup soft bread crumbs
1 cup cooked or canned crabmeat, drained, flaked and cartilage removed
1 small onion, finely chopped
1 egg, lightly beaten
1/2 teaspoon salt
Dash cayenne pepper
4 sole, flounder or pike fillets (about 1 pound)
3 tablespoons butter, melted, divided
1 tablespoon all-purpose flour
1/2 cup chicken broth
Grated Parmesan cheese
Sliced almonds

Steps:

  • In a bowl, combine bread crumbs, crab, onion, egg, salt and cayenne. Spoon onto fillets; roll up and secure with a toothpick. Place in a greased 2-qt. broiler-proof dish; drizzle with 2 tablespoons butter. Bake, uncovered, at 350°for 25-30 minutes or until fish flakes easily with a fork. , 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. 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.

Nutrition Facts : Calories 318 calories, Fat 13g fat (6g saturated fat), Cholesterol 184mg cholesterol, Sodium 789mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein.

SEAFOOD STUFFED DOVER SOLE



Seafood Stuffed Dover Sole image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 17

1/2 pound peeled, deveined shrimp, rinsed, raw
1/2 pound lobster meat, raw
1/2 pound crab meat, raw or from brine
1/4 cup parsley, roughly chopped
1/4 cup basil, roughly chopped
5 large shallots, peeled and cut in half
1/2 lemon, juiced
3 tablespoons white wine
Salt and pepper, to taste
6 fillets of Dover sole to spread puree across
6 shrimp, peeled, deveined, with tail shell left on, to be rolled into center of the Sole
1 (8 by 8-inch) shallow baking dish
1/4 cup Butter, to grease pan and to coat fish before baking
5 shallots, peeled and thinly sliced
1 lemon, juiced
1 cup white wine
1/4 cup dill, loosely chopped

Steps:

  • Preheat oven to 350 degrees F. Puree (raw in a food processor) shrimp, lobster, and crab with parsley, basil, shallots, lemon, wine, salt and pepper to make a puree. Some texture is nice. Do not over puree. Lay fillets of sole on a flat surface and spread puree evenly across the entire length. Place a single shrimp at one end of the fillet, with the tail shell facing away from the filet and toward what will be the top of the roll. Roll fillet, secure with a toothpick, and place in greased baking dish so that the roll is on its side and the shrimp tail is facing upward.
  • Add shallot, lemon, wine, and dill to baking dish. Brush fillets lightly with remaining butter, place dish in oven, and bake 20 to 25 minutes.

EMERIL'S CHILDHOOD FAVORITE: CRABMEAT-STUFFED SHRIMP



Emeril's Childhood Favorite: Crabmeat-Stuffed Shrimp image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 entree or 8 appetizer servings

Number Of Ingredients 33

1 pound fresh lump crabmeat, picked over for shells and cartilage
2 teaspoons Essence, recipe follows
4 tablespoons unsalted butter, plus 3 tablespoons melted unsalted butter
1/2 cup minced yellow onions
1/4 cup minced celery
1/4 minced green bell peppers
1/4 cup finely chopped fresh parsley leaves
1 tablespoon minced garlic
1/4 cup mayonnaise
1 egg, lightly beaten
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 1/2 cups crushed buttery, flaky crackers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
2 tablespoons olive oil
1 tablespoon chopped garlic
1 teaspoon crushed red pepper
1/2 pound kale, chiffonade
Salt and freshly ground black pepper
Chopped parsley, garnish
1 lemon, cut into wedges, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
  • Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.
  • In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
  • Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
  • Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
  • While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.
  • Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

OVEN BAKED CRABMEAT STUFFED SOLE WITH MEUNIERE SAUCE



Oven Baked Crabmeat Stuffed Sole with Meuniere Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

v1 teaspoon minced garlic
1 cup lump crabmeat, picked through for shells and cartilage
2 teaspoons fresh lemon juice, plus 2 tablespoons
Salt and white pepper
4 (5 to 6 ounce) sole fillets
2 tablespoons plus 6 tablespoons unsalted butter, divided
4 tablespoons chopped parsley leaves
2 tablespoons minced garlic
1/4 cup Worcestershire sauce
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon olive oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1 tablespoon minced celery

Steps:

  • Preheat oven to 400 degrees F.
  • Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Saute until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice. Season crab mixture with salt and white pepper, to taste.
  • Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won't unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes, or until the fish is cooked through.
  • Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced. Add the cream and cook, whisking, for 15 seconds. Season with salt and cayenne. Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking.
  • Pour warm meuniere sauce over crabmeat stuffed sole and serve immediately.

STUFFED SOLE



Stuffed Sole image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon butter for greasing baking pan
4 tablespoons olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1/2 pound shrimp, peeled and deveined
1/4 cup cream or half and half
1 tablespoon lemon juice
3/4 teaspoon dried tarragon
1/4 cup fresh breadcrumbs
1 1/2 pounds (4 pieces) filet of sole
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees. Lightly butter a baking pan. Heat 3 tablespoons of olive oil in a skillet. Add onion and carrot, cover and cook for 10 minutes or until soft. Remove cover, add shrimp and saute for a couple of minutes just until shrimp turn pink and are firm to the touch. Remove mixture to a food processor and blend with heavy cream, lemon juice, tarragon and breadcrumbs until mixture is pureed. Season with salt and pepper. Place some stuffing on one half of each sole filet. Fold other half over the stuffing and transfer the filet to a baking dish. Drizzle remaining tablespoon of olive oil over the stuffed sole; season with salt and pepper. Bake, covered for 20 to 25 minutes or until flesh is cooked through and white and stuffing is hot.

CRAB MEAT STUFFED SHRIMP



Crab Meat Stuffed Shrimp image

If I want to REALLY impress, this is a party appetizer that always works! Need romance? Serve a couple with Filet Mignon for Surf-n-Turf - it doesn't get much better than this!

Provided by Laurita

Categories     Crab

Time 35m

Yield 24 depending on shrimp count

Number Of Ingredients 11

2 eggs, lightly beaten
soft breadcrumbs, equal to a hamburger bun
2 tablespoons light mayonnaise
1 teaspoon lemon juice
1/4 teaspoon oregano
1/2 teaspoon Mrs. Dash seasoning mix
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 lb lump crabmeat (best available)
1 lb med to large shrimp (Royal Reds are best)
parmesan cheese (optional)

Steps:

  • Peel shrimp leaving tails and slice down middle deveining as you go.
  • Lay on greased cookie sheet to form a circle with the tail pointing up.
  • (Fan the tail out for beauty and handle) Mix first 7 ingredients and gently fold into crabmeat.
  • Place a spoonful of crabmeat mixture on top of the circle.
  • Top with fresh parmesan (optional) Place cookie sheet in 350 degree oven for 15 minutes, remove with spatula to serving tray, Serve immediately.
  • Also, try stuffing mushrooms which only take 10-15 minutes in the oven, same temp.
  • To prepare for a party, prepare trays, cover with plastic wrap and store in refrigerator, then just place in oven when ready and serve in 15 minutes!
  • Having medium shrimp saves money and makes more of a finger-food size.
  • I've made extra and frozen some to be used as side dishes.
  • If you can't get seafood where you live, you can order all supplies from a seafood place in Florida- Joe Patti's Seafood online.
  • Even mid-westerners can enjoy a special fresh seafood treat.

BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING



Baked Stuffed Shrimp with Crabmeat Stuffing image

This dish is part of our family Christmas Eve celebration every year. I love baked stuffed shrimp, but so many restaurants here prepare their shrimp piled high with Ritz crackers drenched in butter. I think the crabmeat stuffing adds somethng a bit more special. Prep time includes the stuffing's cooling time.

Provided by Kozmic Blues

Categories     Crab

Time 1h25m

Yield 20 Shrimp

Number Of Ingredients 18

1 lb fresh lump crabmeat, shells removed (or 2 cans of canned crabmeat if fresh isn't available)
2 teaspoons cajun seasoning or 2 teaspoons Old Bay Seasoning (or to taste) (optional)
4 tablespoons butter, plus
3 tablespoons melted butter
1/2 cup onion, minced
1/4 cup celery, minced
1/4 cup green bell pepper, minced
1/4 cup chopped fresh parsley
1 tablespoon garlic, minced
1/4 cup mayonnaise
1 egg, beaten
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 cup buttery cracker, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 lbs u- 12 shrimp or 2 lbs jumbo shrimp, shelled,deveined,and butterflied

Steps:

  • Preheat the oven to 375 degrees.
  • Line your baking dish with foil, and butter or spray with non stick cooking spray.
  • Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
  • Cover and refrigerate until ready to use.
  • In your fry pan, melt 4 tablespoons butter over medium-high heat.
  • Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
  • Add the parsley and the garlic, and cook, stirring, for 1 minute.
  • Remove from heat and let cool.
  • Add the cooled vegetables to the crabmeat and toss to combine.
  • Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently.
  • Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.
  • Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
  • Drizzle with the remaining melted butter.
  • Bake until golden, about 20 minutes.

SHRIMP-STUFFED SOLE



Shrimp-Stuffed Sole image

If you like stuffed fish, this recipe is the way to go. It's so easy to assemble and cooks in just a few minutes in the microwave. Try it with chicken instead of sole, if you prefer, for a meal that's equally good. -Robert Bishop, Lexington, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 10

4 sole fillets, halved lengthwise
1 tablespoon lemon juice
1/8 teaspoon onion salt or onion powder
1/4 cup butter, melted, divided
1 can (6 ounces) small shrimp, rinsed and drained
1/3 cup milk
1/4 cup finely chopped celery
2 teaspoons minced fresh parsley
1 cup cubed bread, toasted
Dash paprika

Steps:

  • Sprinkle fillets with lemon juice and onion salt; set aside. Pour 2 tablespoons butter into an 8-in. square microwave-safe dish. Add the shrimp, milk, celery and parsley. Cover and microwave on high for 1 to 1-1/2 minutes or until celery is tender. Stir in bread cubes. , Spoon shrimp mixture onto fillets. Starting with a short side, roll up each and secure with toothpicks. Place in a greased shallow microwave-safe dish. Brush with remaining butter; sprinkle with paprika. , Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Discard toothpicks.

Nutrition Facts : Calories 266 calories, Fat 8g fat (5g saturated fat), Cholesterol 188mg cholesterol, Sodium 769mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 41g protein. Diabetic Exchanges

CRAB-STUFFED SHRIMP



Crab-Stuffed Shrimp image

Don't go out to eat-rival your favorite seafood restaurant by making these sensational shrimp at home. To make them extraordinary, serve with Hollandaise Sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 13

16 uncooked extra-large shrimp (about 1 lb), thawed if frozen, peeled (with tail shells left on), deveined
1 tablespoon butter or margarine
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
1 clove garlic, finely chopped
2 tablespoons dry white wine or nonalcoholic white wine
1/2 cup soft bread crumbs (about 1 slice bread)
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
2 tablespoons heavy whipping cream
1 can (6 oz) crabmeat, drained, flaked
2 tablespoons grated Parmesan cheese
1/8 teaspoon paprika

Steps:

  • Heat oven to 375°F. Leaving the tail intact, cut a slit on the inside curve of each shrimp without cutting all the way through. Press open to butterfly.
  • In 10-inch skillet, melt butter over medium heat. Cook onion, celery and garlic in butter about 2 minutes, stirring occasionally, until softened. Stir in wine; cook about 30 seconds or until bubbly.
  • In medium bowl, stir vegetable mixture, bread crumbs, salt, parsley, whipping cream and crabmeat until well mixed. Mound slightly less than 1 tablespoon of stuffing onto each butterflied shrimp, pressing to shape.
  • In ungreased 15x10x1-inch pan, place shrimp with stuffing sides up. Sprinkle cheese and paprika over stuffing. Bake about 30 minutes or until shrimp are pink and stuffing is starting to brown.

Nutrition Facts : Calories 190, Carbohydrate 3 g, Cholesterol 210 mg, Fat 1 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 0 g

Tips:

  • Choose Fresh Fish: Select firm and shiny sole fillets for the best results.
  • Mise en Place: Prepare all your ingredients and have them ready before you start cooking.
  • Season Well: Don't be afraid to season the crab and shrimp stuffing generously; it should taste flavorful on its own.
  • Don't Overcook the Sole: Sole fillets cook quickly, so be careful not to overcook them; they should be opaque and flaky when done.
  • Serve Immediately: Crab and shrimp stuffed sole is best served immediately after cooking, while the fish is hot and the stuffing is warm.

Conclusion:

Crab and shrimp stuffed sole is an elegant and delicious seafood dish that is perfect for a special occasion. It's relatively easy to make, but it looks and tastes like it came from a fancy restaurant. If you're looking for a dish that will impress your guests, this is the one for you.

Related Topics