Sole Turbans with Crab Stuffing

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 sole fillets
  • Salt and freshly ground black pepper
  • ½ pound crabmeat, fresh, frozen or canned
  • 1 tablespoon minced onion
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped celery
  • 6 tablespoons melted butter
  • ½ cup cracker crumbs
  • 1 egg


    1. Preheat oven to moderate (375°F.).

    2. Sprinkle fish with salt and pepper. Coil each fillet inside a buttered muffin tin or six-ounce custard cup. If necessary, trim top of each fillet to make it even. Drain crabmeat, remove fibers, and flake.

    3. Sauté onion, parsley and celery in two tablespoons of the butter until tender. Remove from heat. Add crumbs, crabmeat and egg. Mix well and season with salt and pepper.

    4. Spoon crabmeat mixture into center of fillets. Brush with remaining butter. Bake for fifteen minutes, or until fish flakes easily when tested with fork. Remove fillets carefully with two spoons.