This recipe can easily be made for fewer people by buying less sole (1 fillet per person). Remaining filling can be formed into patties and pan-fried to make crab cakes.
8 ounces lump crabmeat
2 celery stalks, finely chopped
1 carrot, finely chopped
2 green onions, sliced
2 teaspoons fresh thyme leaves
1 tablespoon dry white wine
½ cup lightly salted breadcrumbs
1 large egg, lightly beaten
1½ teaspoons kosher salt, divided
6 thin sole fillets, about 8 inches long
¼ teaspoon freshly ground black pepper
Paprika, for garnish
Lemon wedges, for serving
Nutritional information per serving
(1 stuffed fillet)
Calories 273 (23% from fat) / Carb. 9g / Pro. 41g / Fat 7g / Sat. Fat 2g /
Chol. 189mg / Sod. 1305mg / Calc. 112mg / Fiber 1g
Put crabmeat into a medium bowl. Pick through and discard any shells. Add vegetables, thyme, wine, breadcrumbs, egg and 1 teaspoon salt to the bowl. Gently combine with fingers. Reserve.
Put one of the sole fillets horizontally on a flat surface in front
of you. Sprinkle both sides of the fish with a pinch of salt
Place ⅓ cup of the crabmeat in the center of the fillet. Fold the left end of the fillet over the crab mixture and continue rolling to the right. Repeat with remaining fillets.
Put the fillets, seam-side down, onto the steamer tray inside the steamer. Secure lid.
Select Seafood, set timer for 25 minutes. Once timer expires, remove stuffed fillets from steamer. Sprinkle each with paprika and serve with a lemon wedge.
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