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Sole Stuffed with Crab or Shrimp


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  • Stuffing:
  • 16 Dover sole fillets, long enough to roll around 2 T of stuffing, about 8” in length
  • 1/2 lb cooked shrimp or crab, chopped
  • 1 c dried bread crumbs
  • 2 T fresh parsley, chopped
  • 1 T fresh chives, chopped
  • 1 t fresh tarragon, chopped
  • 2 t fresh garlic, chopped
  • 1/2 t salt
  • 1/4 t ground black pepper
  • 2 eggs, beaten
  • 6-8 T butter, melted
  • Topping:
  • 1 egg, beaten
  • 1/2 t fresh grated lime zest
  • 1/2 T lime juice
  • bread crumbs for sprinkling
  • 1 lime, cut into wedges



Step 1

Rinse fillets and pat dry. Combine the shrimp, bread crumbs, herbs, garlic, salt, and pepper for stuffing in a bowl. Add the 2 beaten eggs and butter and mix well. Place about 2-3 T of stuffing near end of one fillet and roll up fillet around it. Place stuffed fish roll seam-side down in greased glass baking dish. Repeat for each fillet. Combine remaining beaten egg, lime zest and lime juice and whisk well. Brush the rolled fillet with the mixture, sprinkle with bread crumbs. Bake at 350° for about 30 minutes. Fish is done when it just starts to split. Serve with lime wedges.

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