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Crab Stuffed Sole Recipe – Baked Sole with Crab Stuffing ctm magazine

Learn how to make Crab Stuffed Sole! Go to http://foodwishes.blogspot.com/2014/03/crab-stuffed-sole-rolling-in-excitement.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Crab Stuffed Sole Recipe!



  • Christopher Sherman on February 5, 2017

    Hey chef John why didn't you do the chicken wing bone drop to predict the super bowl?

  • Susmita Saha on April 3, 2017

    crab stuffed sole is one of my favourites <3_<3 thanks chef john!!

  • ragnaice on April 21, 2017

    What is the difference between sole, plaice and flounder or are they all the same?

  • ragnaice on May 17, 2017

    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!

  • Rasheed Abdul on August 9, 2017

    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

  • Hannah Morris on August 23, 2017

    I found a food wishes video I haven't seen yet! I'm so proud of myself

  • Al Bongar on August 30, 2017

    i alwaYs luv your video. i am also a chef and almost everyday i watch you. i think im inlove with your way of cooking and your unique voice, of course. if i am a woman i will marry you. my wife will always say, i am spending my time more with your videos than with her. hahaha

  • Beth Bilous on September 6, 2017

    One of the BEST recipes I have ever made . Thank You chef John, Elegant, special, delicious.

  • Robert Torok on October 6, 2017

    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.

  • Vermillion13 on November 28, 2017

    So for those who don't like mayo is there another alternative???

  • Ayesha's Kitchen on December 19, 2017

    Good…here is my stuffed squid recipe – https://youtu.be/hd0q_ExP3fU

  • Doagae Porbeni on January 1, 2018

    This was fun !!☺️🤗😊

  • thagumaster1 on January 14, 2018

    Have you ever sold your sole?

  • Eclectica Eclectica on January 29, 2018

    Cayenne Wishes with Chef J. Pepper!

  • Taylor Malesky on January 30, 2018

    Rocktail soup

  • Boggy Bunny on March 14, 2018

    Don't worry chef John, I also have the amazing addiction to cayenne pepper

  • Oogalook on May 18, 2018

    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.

  • Aaron Turner on June 1, 2018

    When he said he had many requests for sole/soul food and then he realized they were spelling it wrong, I almost got butthurt af.

  • Dee Vee on August 20, 2018

    I bet it would also be delicious light breaded and/or fried

  • Steve Logan on October 2, 2018

    I am relatively sure chef john would put cayenne on breakfast cereal instead of sugar before he adds the milk.

  • o o on October 12, 2018

    everything looks great… right up until the mayo

  • MurderMostFowl on October 21, 2018

    “and by paprika I mean cayenne” LOL

  • vampiregoddess57 on October 31, 2018

    i laughed so hard. amazing recipe video, entertaining and tastes excellent <4

  • Melanie Ratliff on March 12, 2019

    What would I make for dinner without you!?

  • ianwhunter1 on April 7, 2019

    No where near Dover? You're nowhere near Dungeness (rhymes with impress) which is only thirty miles away from Dover! Both in Kent SE England.

  • Shane Zatezalo on July 24, 2019

    How can I do this w/o the mayo? It all looked great until that 🙁

  • Lukifer X on August 12, 2019

    If anchovies are Italian MSG, then cayenne pepper must be your crack 😀 lol

  • uptonsinclairlewiscarroll on August 12, 2019

    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.

  • Bob Jordan on September 25, 2019

    Boy, this looks good. Love these videos. I’ve made 30 of his dishes.

  • byungkyup on October 26, 2019

    what about deep fried sole food?

  • Talula Dahlin’ on October 29, 2019

    Did he say a “two phased” or “two faced”?

  • Brian Levine on December 4, 2019

    Not a huge mayo guy. I wonder if this would work with softened butter? I'm thinking yes.

  • Ulfat Jahan on December 5, 2019

    hello nice one…but what can i use instead of crab?

  • Dalton Post on December 9, 2019

    can't waite to try this with northern pike

  • Mme Magoo on December 27, 2019

    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!

  • Ratul Bhaduri on February 28, 2020

    Wow, that one's something different

  • DrummerlovesBookworm on May 2, 2020

    I bought myself a freakishly-small wooden spoon. So easily influenced. 🤓

  • J.R. Smith on May 31, 2020

    "And by paprika I mean cayenne." YES, now I know why I just really love this guy!

  • Angela Rigido on August 7, 2020

    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.

  • Nicolas Charles on August 12, 2020

    Chef John, I am disappointed in you for this one…. I waited 5 whole minutes and didn't get "Because I've got SOLE, and I'm super bad!" smh in disappointment.

  • Liam Tahaney on August 25, 2020

    People from Maryland: have crab stuffed souls

  • NiChole Gallo on October 27, 2020

    My mom use to make this..I miss her A lot…

  • fortunato of amontillado on November 29, 2020

    Awesome .. trying it this week .. love the recipes and your delivery! Cheers from Canada

  • William Fluck on January 10, 2021

    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!!

  • Joe Blow on April 2, 2021

    I can't help but feel that there was room for butter in this recipe.

  • Irislorikeet on July 20, 2021

    Can I make these a few hours ahead. Refrigerate, bring back to room temp then bake ?

  • Drew Who on August 31, 2021

    Sorry, 7 years late….can I use canned crab ? Thanks!

  • myspacebaby on January 24, 2022

    idk why but i trust you with my life..

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