Crab Stuffed Sole Fillets with Garlic Lemon Bread Crumbs

Crab Stuffed Sole Fillets with Garlic Lemon Bread Crumbs
Crab Stuffed Sole Fillets with Garlic Lemon Bread Crumbs

Crab Stuffed Sole Fillets with Garlic Lemon Bread Crumbs

  1. 2 Tbsp. lemon juice

  2. 2 Tbsp. Market District extra virgin olive oil

  3. 1/2 tsp. kosher salt

  4. 1/2 tsp. black pepper

  5. 1/4 cup minced onion

  6. 1 lb. Giant Eagle sole fillets

  7. 2 tsp. lemon zest

  8. 1 Tbsp. Giant Eagle butter

  9. 2 cloves minced garlic

  10. 1 Tbsp. chopped parsley

  11. 1/2 cup panko bread crumbs

  12. 2 Giant Eagle refrigerated jumbo lump crab cakes

Prep Time: 00:30
Total Time: 01:25

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 2 Tbsp. lemon juice
  • 2 Tbsp. Market District extra virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/4 cup minced onion
  • 1 lb. Giant Eagle sole fillets
  • 2 tsp. lemon zest
  • 1 Tbsp. Giant Eagle butter
  • 2 cloves minced garlic
  • 1 Tbsp. chopped parsley
  • 1/2 cup panko bread crumbs
  • 2 Giant Eagle refrigerated jumbo lump crab cakes

Recipe Directions:

Place lemon juice, olive oil, slat, pepper and minced onion in a shallow dish. Add sole fillets to dish and coat in mixture; cover with plastic wrap and marinate for 10-15 minutes in refrigerator. While fish is marinating, prepare bread crumb topping. Zest lemon. In a small pan, melt butter over medium-high heat. Add in garlic and saute for about 2 minutes until tender and fragrant. Remove from heat and stir in parsley, lemon zest and bread crumbs; mix together and set aside. Preheat oven to 400 degrees Fahrenheit. Prepare a 9x12 inch baking dish with cooking spray. Place a large piece of wax or parchment paper on counter and lay sole fillets flat; discard marinade. Divide crab cakes into 6-7 small equal portions. Place crab cake portions in the middle of each sole fillet and fold both ends over top stuffing to make little packets. Place crab stuffed sole packets in prepared baking dish. Cover with aluminum foil and bake for about 25 minutes. Remove from oven, discard foil and top each crab stuffed sole fillet with about a tablespoon of bread crumb topping. Return to oven and bake until golden brown and internal temperature reaches 145 degrees Fahrenheit, about 10 minutes longer. Serve immediately.

Serving per recipe:

4-5