Crab Stuffed Filet of Sole
4 Sole filet, 6-7 oz. each
1/2 lb fresh crab
Juice of lemon
2 tbsp fresh basil, chopped
1 tbsp Dijon mustard
1/8 tsp black pepper
2 tbsp butter
In a bowl, gently mix crab, lemon juice, basil, dijon and black pepper.
Lay sole filets bone side down (smooth side up).
Place one quarter of crab mixture on each filet and wrap up with filet to make a neat package.
Lightly butter an 8"-9" round microwave safe pie plate.
Place stuffed filets seam side down on buttered plate evenly spaced.
Brush the tops with butter and tightly cover with plastic.
Microwave on high for five minutes.
Let rest two minutes.
Remove plastic and check for doneness.
May require additional time depending on your microwave.
Drizzle with basil aioli.
Pairs Well With
Recipe from Domaine Carneros