Cooking at home - Crab Stuffed Dover Sole

Cooking at home - Crab Stuffed Dover Sole with a wine lemon cream sauce with lemon risotto and asparagus.

Crab Stuffed Dover Sole

What to have on a Friday night? I know how about crab stuffed Dover Sole. Now we only have to hope that the local grocery store has some fresh Dover Sole and crab.

We were like not only did the grocery store have fresh Dover sole, but they also had three types of crab. For our stuff sole we decided to use King crab for its delicious sweetness.

So with a bottle of 2011 Barbera Small Lot Series from Columbia Winery we began.

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We used one pre cooked claw and crab leg for our stuff sole. You can ask your butcher to remove the meat or do-it-yourself.

Crab Stuffed Dover Sole – King Crab

Staging is a very part and part of the setup.

Crab Stuffed Dover Sole – Staging

We asked for the fillets of equal size. Lay your fillets out and add a little Dijon mustard.

Crab Stuffed Dover Sole – add a little Dijon mustard

Add the crab to this center part of the filet.

Crab Stuffed Dover Sole - add the crab

Carefully roll the filet and secure with a toothpick.

Crab Stuffed Dover Sole – roll the fillets

Crab Stuffed Dover Sole – roll the fillets

Crab Stuffed Dover Sole – roll the fillets and secure with a toothpick

Dip the fillets in egg wash and bread crumbs, shake off any excess crumbs.

Crab Stuffed Dover Sole - Dip the fillets in egg wash and bread crumbs

In a hot buttered frying pan fry the fillets until golden brown (about 15 min).

Crab Stuffed Dover Sole - fry the until golden brown

Crab Stuffed Dover Sole - fry the until golden brown

Serve with your favored sauce. We served ours with a wine lemon cream sauce with lemon risotto and asparagus.

Crab Stuffed Dover Sole

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