Chef John's Crab-Stuffed Sole

Ingredients

• cooking spray
• 4 ounces fresh Dungeness crabmeat
• 1 tablespoon finely diced poblano pepper
• 1 tablespoon panko bread crumbs
• 2 teaspoons minced green onion
• 0.5 teaspoons lemon juice
• salt and ground black pepper to taste
• 0.33 cups mayonnaise
• 2 teaspoons lemon zest
• 1 pinch cayenne pepper
• 6 , 2 ounce
• salt to taste
• 0.13 teaspoons paprika , or to taste

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking dish with cooking spray.

2. 2

   Mix crabmeat, poblano pepper, panko, green onion, lemon juice, salt, and black pepper together in a bowl until well combined. Stir mayonnaise, lemon zest, and cayenne pepper together in a second bowl.

3. 3

   Place sole fillets onto a work surface with the flat sides facing up. Season with salt. Divide crab mixture between fillets. Roll fillets around filling and place into the prepared baking dish, seam-side down.

4. 4

   Spread 1/2 of the mayonnaise mixture over the sides and tops of each fillet. Spoon remaining mayonnaise mixture into a piping bag, then pipe it in a zigzag over fillets. Sprinkle paprika over top.

5. 5

   Bake in the preheated oven until fish flakes easily with a fork and topping is browned, 15 to 20 minutes.