Monday, November 16, 2009

Crab Stuffed Dover Sole

Doesn't this sound so fancy? I think anything stuffed with crab sounds absolutely exquisite. Not only does this sound fancy, it sounds downright extravagant. But, never fear, this was as easy as 1-2-3.

I knew when I went to the store the other day that I wanted to have fish that night, I just wasn't sure what kind I wanted to make. The Dover sole was both fresh (not previously frozen) and wild caught (not farm raised), so I knew that would do just fine. Only problem was that I had never made that kind of fish before. Not to worry, the fish dude at Central Market was full of good ideas. He told me his favorite way to make Dover sole was to put some of their pre-made crab cakes in the middle of the fillet and wrap it up and bake it. Sold! That sounded delicious and totally easy. And it was. (Absolutely to die for, that is.)

Crab Stuffed Dover Sole

6 Dover sole fillets
1 pre-made crab cake (I imagine that lump crab meat would also be good)
seasoned or plain breadcrumbs
melted butter
salt and pepper to taste

Preheat the oven to 350°.

Place fish fillets out on a flat surface and season the top with salt and pepper. Place a small amount (between 1 and 2 T) of the crab cake in the center of the fillet. Wrap the fish around the crab and cover the roll in breadcrumbs. Place the fish seam side down on a baking sheet and repeat. Drizzle all of the fish rolls with melted butter and bake for 15-20 minutes. Next, put the fish under the broiler for a minute or two just so the fish gets a bit more browned. That's it!

I guess that is more like easy as 1-2-3-4-5...

Bon Appetit!

1 comment:

  1. I love the "easy as 1-2-3-4-5..." So funny! And this does look delish. I wouldn't mind having a bit of that myself!