Craig Claiborne

Sole Turbans with Crab Stuffing

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 sole fillets
  • Salt and freshly ground black pepper
  • ½ pound crabmeat, fresh, frozen or canned

Method

  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.