Chef John’s Crab-Stuffed Sole


  • 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


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.

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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.