Crab Stuffed Sole With Lemon Cream Sauce
If you're a fan of seafood, you know how versatile and delicious it can be. From shrimp scampi and baked salmon to steamed clams and grilled lobsters, there's no shortage of seafood recipes to choose from. However, if you're looking for an impressive dish to serve for dinner parties or special occasions, you can't go wrong with crab stuffed sole with lemon cream sauce. This recipe is surprisingly easy to make yet it looks and tastes like it came from a five-star restaurant.
Ingredients
For the crab stuffing, you'll need:
- 1 pound of crab meat, preferably lump crab meat
- 1/4 cup of diced celery
- 1/4 cup of diced red pepper
- 1/4 cup of diced onion
- 1/4 cup of mayonnaise
- 1/4 cup of chopped fresh parsley
- 1/4 cup of breadcrumbs
- 1 tablespoon of Dijon mustard
- 1 teaspoon of Worcestershire sauce
- 1 teaspoon of Old Bay seasoning
- Salt and pepper to taste
For the lemon cream sauce, you'll need:
- 1/2 cup of heavy cream
- 1/4 cup of white wine
- 1/4 cup of chicken broth
- 2 tablespoons of lemon juice
- 1 tablespoon of cold butter
- 1/4 teaspoon of salt
- A pinch of white pepper
For the sole, you'll need:
- 4 sole fillets, about 6 ounces each
- Salt and pepper to taste
- 2 tablespoons of olive oil
Instructions
Step 1: Make the crab stuffing
In a large bowl, combine the crab meat, celery, red pepper, onion, mayonnaise, parsley, breadcrumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix well until all the ingredients are evenly combined.
Step 2: Stuff the sole fillets
Preheat the oven to 375°F. Season the sole fillets with salt and pepper. Place 1/4 cup of the crab stuffing on one end of each fillet, then roll it up tightly and secure it with toothpicks. Repeat with the remaining fillets and stuffing.
Step 3: Cook the sole fillets
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the stuffed sole fillets and cook for about 3 minutes on each side or until golden brown. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the fish is cooked through.
Step 4: Make the lemon cream sauce
While the fish is baking, make the lemon cream sauce. In a small saucepan, combine the heavy cream, white wine, chicken broth, lemon juice, salt, and white pepper. Bring the mixture to a simmer and cook for about 5 minutes or until slightly thickened. Remove from the heat and whisk in the cold butter until it melts and the sauce becomes smooth and glossy.
Step 5: Serve
Remove the toothpicks from the fish and transfer them to a serving platter. Spoon the lemon cream sauce over the fish and garnish with a slice of lemon and some fresh parsley. Serve hot and enjoy!
Tips and Variations
If you're not a fan of sole, you can use other types of white fish such as tilapia, cod, or haddock. The crab stuffing also works well with shrimp or scallops.
If you don't have white wine, you can substitute it with chicken broth or vegetable broth.
If you want to make the dish ahead of time, you can prepare the crab stuffing and the lemon cream sauce in advance and refrigerate them separately. Stuff the fish fillets right before cooking.
To make the dish even more impressive, you can serve it with a side of roasted vegetables, mashed potatoes, or rice pilaf.
Final Thoughts
Crab stuffed sole with lemon cream sauce is a perfect dish for those who love seafood and want to impress their guests with a fancy-looking and delicious-tasting meal. With its flavorful and tender fish, creamy and tangy sauce, and perfectly seasoned crab stuffing, this recipe is a hit no matter where and when you serve it.