chef john's crab-stuffed sole

Ingredients

• Servings: 2
• 4 ounces fresh dungeness crabmeat
• 1 tablespoon finely diced poblano pepper
• 1 tablespoon panko bread crumbs
• 2 teaspoons minced green onion
• 1/2 teaspoon lemon juice
• salt and ground black pepper to taste
• 1/3 cup mayonnaise
• 2 teaspoons lemon zest
• 1 pinch cayenne pepper
• 6 (2 ounce) sole fillets
• 1 pinch paprika, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• 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.