Low Carb Stuffed Sole With Crab Meat Recipe

Chef John's CrabStuffed Sole Allrecipes

WEBMar 29, 2023 · Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking dish with cooking spray. Mix crabmeat, poblano …

1. Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
2. Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
3. Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
4. 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.

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Keto Seafood Imperial Recipe Culinary Lion

WEBSep 27, 2019 · Whisk together the sauce. In a separate bowl, whisk all remaining ingredients to make the imperial sauce. Pour half of the sauce into the shrimp, scallops, …

Rating: 4.8/5(6)

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Oven Baked Crabmeat Stuffed Sole with Meuniere Sauce

WEBAug 14, 2023 · Preheat oven to 400 degrees F. Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 …

Rating: 5/5(2)
1. Preheat oven to 400 degrees F.
2. 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.
3. 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.
4. 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.

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