Learn how to make Crab Stuffed Sole! Go to foodwishes.blogspot.com/2014/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Crab Stuffed Sole Recipe!
The first-ever dish I learned in culinary arts in high school! Thank you for the nostalgic deliciousness. As I like to say, Jonh is like the King of Rock and Roll when it comes to Crab Stuffed Sole. Blessings ChefMike
i did this a few years back at a soul food restaurant. offered it deep fried or baked. i lined the catfish with our crabcake mix and rolled it up. i started watching your videos a few months ago now here i am watching your video of you doing the same thing is a reminder i know im on the right path. thanks chef john Great inspiration! Great teacher!! youre appreciated
I absolutely love chef John, he's funny, down to earth, professional and fun to watch and learn his cooking and makes it look simple then end result looks like 5 star restaurant.
Love it. Love you. Thanks Your Veracruz-Style Red Snapper a couple of years ago is an absolute HIT in my family. Its turned into a special occasion dish. This dish may be a new winter wonder.
tried this with a lower carb version using crushed pork rinds instead of breadcrumbs and it was excellent! always great recipes from you Chef John thank you!
This dish is fabulous exactly as written! It's now one of my go-to fish recipes. (Ingredient purists please look away now). To make it more budget friendly, I have tried it with well rinsed frozen flounder, canned crab, and even a canned crab/surimi (krab) mix. Of course, all the combos I've tried are not as outrageously good as the original, but all have still been delicious and gobbled up! I now have an option for impressing guests & for special occasions with the true dungy version, and another for incorporating into the family meal rotation. Thanks again Chef John!
I lived in "THE CITY" for 15 years and ate many a dinginess crab, but having grownup in Maryland I have say Blue Crabs are so much sweeter and tastier. That said, I have been using your recipes for a number of years and want to thank you for all the compliments I have gotten cooking them. THANKS
Thanks for a very adaptable and delicious recipe, Chef John. I could only get tilapia which was too thick to roll. Solution: I mixed the mayo mixture into the crab mixture and just topped the filets with that. Sprinkled on some additional panko, baked for 17 minutes and finished it under the broiler for a couple more until nicely toasted. Everyone loved it.
I just made this in a triple batch for my family tonite. I am Italian and Belgian in origin, and we LOVE OUR SEAFOODS! *(yes we are very food picky!) I opted for canned crab and lobster meat, and sweet onions instead. It turned out great. Thanks for a quick and delicious fish recipe. FYI...IF you DO OVERSTUFF THEM..it is easily remedied by placing them closer together in your baking dish touching, and it turns out all the same. :)...! *yum! A delicious simple white sauce is very good to with a little lemon or lime juice added. I did this also, and still great flavoured and delicate.
Hey John, I scored a couple of pounds of Pacific Whiting & I froze the filets individuals then into a LG zipper bag, so I am enjoying alot of mild white fish Recipes, this was one, and yes, I had Dungeness, although frozen, delicious!!
While I'm loving the crab, as a Marylander and a food lover I would love to see you do a recipe using true Maryland blue crabs instead of Dungeness crab. It has a totally different flavor that would be both interesting and exciting to see in a new recipe!!
Gonna make this happen with some fresh-caught flounder for sure! Panko is great, but I think I'll use ritz crackers and parsley inside of mine. Or... put the stuffing on top of the filets with a panko blanket. hmm... great possibilities with this recipe! Thanks Chef!
Chef John, I have a VERY serious question to ask. I usually keep my cayenne in a small spice jar. Which is the best way to obtain optimal cayenness on a dish - the ooooold shake-a shake-a or the ooooooold tappa tappa?
I love it Chef, I will definitely try this recipe this weekend. Dungeness is a bit tough to find in South Western Ohio lest I make a visit to Jungle Jim's, but perhaps I could substitute crawfish tails (packed in fat) for the filling :)
Did this with plaice, mixed a bit of langostine meat with the crab (because crab's insanely expensive) and used a little bit of red chilli and paprika instead of that pepper. But it was very delicious!
oh, boy, oh, boy, oh boy. That freakishly small (repeat) spoon is freakishly cool. Sure, this could be a Friday Lenten recipe, but really, is it that much of a sacrifice? Only if you do all the work and serve it to a bunch of hungry guests, i suppose. I will definitely try this when I have special company again :)
So I made this for dinner the other night, and my husband loved it. I did not love it as he did, but I am pregnant right now and fish (which I love) isn't really something I want to eat right now. However, I will make it again as soon as I pop my little tator tot out.
I made this with the cruddiest possible equivalent ingredients, and it still turned out awesome. Be brave, guys, if these could be messed up, I would have done so. They kick all kinds of butt, even with freezerburnt fish, canned crab, frozen bell pepper, and chives. Yeeee.
