The first-ever dish I learned in culinary arts in high school! Thank you for the nostalgic deliciousness. As I like to say, Jonh is like the King of Rock and Roll when it comes to Crab Stuffed Sole. Blessings ChefMike
i did this a few years back at a soul food restaurant. offered it deep fried or baked. i lined the catfish with our crabcake mix and rolled it up. i started watching your videos a few months ago now here i am watching your video of you doing the same thing is a reminder i know im on the right path. thanks chef john Great inspiration! Great teacher!! youre appreciated
I absolutely love chef John, he's funny, down to earth, professional and fun to watch and learn his cooking and makes it look simple then end result looks like 5 star restaurant.
I lived in "THE CITY" for 15 years and ate many a dinginess crab, but having grownup in Maryland I have say Blue Crabs are so much sweeter and tastier. That said, I have been using your recipes for a number of years and want to thank you for all the compliments I have gotten cooking them. THANKS
Thanks for a very adaptable and delicious recipe, Chef John. I could only get tilapia which was too thick to roll. Solution: I mixed the mayo mixture into the crab mixture and just topped the filets with that. Sprinkled on some additional panko, baked for 17 minutes and finished it under the broiler for a couple more until nicely toasted. Everyone loved it.
Love it. Love you. Thanks Your Veracruz-Style Red Snapper a couple of years ago is an absolute HIT in my family. Its turned into a special occasion dish. This dish may be a new winter wonder.
tried this with a lower carb version using crushed pork rinds instead of breadcrumbs and it was excellent! always great recipes from you Chef John thank you!
This dish is fabulous exactly as written! It's now one of my go-to fish recipes. (Ingredient purists please look away now). To make it more budget friendly, I have tried it with well rinsed frozen flounder, canned crab, and even a canned crab/surimi (krab) mix. Of course, all the combos I've tried are not as outrageously good as the original, but all have still been delicious and gobbled up! I now have an option for impressing guests & for special occasions with the true dungy version, and another for incorporating into the family meal rotation. Thanks again Chef John!
I just made this in a triple batch for my family tonite. I am Italian and Belgian in origin, and we LOVE OUR SEAFOODS! *(yes we are very food picky!) I opted for canned crab and lobster meat, and sweet onions instead. It turned out great. Thanks for a quick and delicious fish recipe. FYI...IF you DO OVERSTUFF THEM..it is easily remedied by placing them closer together in your baking dish touching, and it turns out all the same. :)...! *yum! A delicious simple white sauce is very good to with a little lemon or lime juice added. I did this also, and still great flavoured and delicate.
While I'm loving the crab, as a Marylander and a food lover I would love to see you do a recipe using true Maryland blue crabs instead of Dungeness crab. It has a totally different flavor that would be both interesting and exciting to see in a new recipe!!
Chef John, I have a VERY serious question to ask. I usually keep my cayenne in a small spice jar. Which is the best way to obtain optimal cayenness on a dish - the ooooold shake-a shake-a or the ooooooold tappa tappa?
Hey John, I scored a couple of pounds of Pacific Whiting & I froze the filets individuals then into a LG zipper bag, so I am enjoying alot of mild white fish Recipes, this was one, and yes, I had Dungeness, although frozen, delicious!!
Gonna make this happen with some fresh-caught flounder for sure! Panko is great, but I think I'll use ritz crackers and parsley inside of mine. Or... put the stuffing on top of the filets with a panko blanket. hmm... great possibilities with this recipe! Thanks Chef!
oh, boy, oh, boy, oh boy. That freakishly small (repeat) spoon is freakishly cool. Sure, this could be a Friday Lenten recipe, but really, is it that much of a sacrifice? Only if you do all the work and serve it to a bunch of hungry guests, i suppose. I will definitely try this when I have special company again :)
Did this with plaice, mixed a bit of langostine meat with the crab (because crab's insanely expensive) and used a little bit of red chilli and paprika instead of that pepper. But it was very delicious!
I love it Chef, I will definitely try this recipe this weekend. Dungeness is a bit tough to find in South Western Ohio lest I make a visit to Jungle Jim's, but perhaps I could substitute crawfish tails (packed in fat) for the filling :)
Check out the recipe: www.allrecipes.com/Recipe/236989/Chef-Johns-Crab-Stuffed-Sole/
The first step is admitting you have a problem. 😜
The first-ever dish I learned in culinary arts in high school! Thank you for the nostalgic deliciousness. As I like to say, Jonh is like the King of Rock and Roll when it comes to Crab Stuffed Sole.
Blessings ChefMike
Am I the only one who loves how Chef John pronounces "freshly"? It's like "freSSSHHHHHly".
Yes, every time
I did this with flounder! So good! Chef John I liked your Soul Train reference!
i did this a few years back at a soul food restaurant. offered it deep fried or baked. i lined the catfish with our crabcake mix and rolled it up. i started watching your videos a few months ago now here i am watching your video of you doing the same thing is a reminder i know im on the right path. thanks chef john Great inspiration! Great teacher!! youre appreciated
this guy's voice is so relaxing
One of these episodes will be chef john shaking cayenne into a crack pipe
The first step is admitting you have a problem. 😜
@@AF-ke9by Never admit to having problems. No one else will forget you had them.
I absolutely love chef John, he's funny, down to earth, professional and fun to watch and learn his cooking and makes it look simple then end result looks like 5 star restaurant.
I can't be crabby about this video, because it's got sole.
so corny it's funny LOL
😂
One of the BEST recipes I have ever made . Thank You chef John, Elegant, special, delicious.
I lived in "THE CITY" for 15 years and ate many a dinginess crab, but having grownup in Maryland I have say Blue Crabs are so much sweeter and tastier. That said, I have been using your recipes for a number of years and want to thank you for all the compliments I have gotten cooking them. THANKS
Thanks for a very adaptable and delicious recipe, Chef John. I could only get tilapia which was too thick to roll. Solution: I mixed the mayo mixture into the crab mixture and just topped the filets with that. Sprinkled on some additional panko, baked for 17 minutes and finished it under the broiler for a couple more until nicely toasted. Everyone loved it.
"And by paprika I mean cayenne." YES, now I know why I just really love this guy!
Love it. Love you. Thanks
Your Veracruz-Style Red Snapper a couple of years ago is an absolute HIT in my family. Its turned into a special occasion dish.
This dish may be a new winter wonder.
tried this with a lower carb version using crushed pork rinds instead of breadcrumbs and it was excellent! always great recipes from you Chef John thank you!
I am always impressed with your recipes, including the production work. Job well done.
This dish is fabulous exactly as written! It's now one of my go-to fish recipes. (Ingredient purists please look away now). To make it more budget friendly, I have tried it with well rinsed frozen flounder, canned crab, and even a canned crab/surimi (krab) mix. Of course, all the combos I've tried are not as outrageously good as the original, but all have still been delicious and gobbled up! I now have an option for impressing guests & for special occasions with the true dungy version, and another for incorporating into the family meal rotation. Thanks again Chef John!
Looks deeliciiouus! And I LOVE the "freakishly small freakishly small wooden spoon!!" lol..
Boy, this looks good. Love these videos. I’ve made 30 of his dishes.
I just made this in a triple batch for my family tonite. I am Italian and Belgian in origin, and we LOVE OUR SEAFOODS! *(yes we are very food picky!) I opted for canned crab and lobster meat, and sweet onions instead. It turned out great. Thanks for a quick and delicious fish recipe. FYI...IF you DO OVERSTUFF THEM..it is easily remedied by placing them closer together in your baking dish touching, and it turns out all the same. :)...! *yum!
A delicious simple white sauce is very good to with a little lemon or lime juice added. I did this also, and still great flavoured and delicate.
where can I download this into my mouth pls?
I found a food wishes video I haven't seen yet! I'm so proud of myself
"and by paprika I mean cayenne"
Awesome .. trying it this week .. love the recipes and your delivery! Cheers from Canada
your recipes make me so happy thank you Chef John
You are the Soletan of TH-cam food.
Lol
Amazing. It looks simply delicious. Will try this recipe. Thanks for sharing.
While I'm loving the crab, as a Marylander and a food lover I would love to see you do a recipe using true Maryland blue crabs instead of Dungeness crab. It has a totally different flavor that would be both interesting and exciting to see in a new recipe!!
I never eat fish but have got to hand it to you - that looks gorgeous!
Chef John, I have a VERY serious question to ask. I usually keep my cayenne in a small spice jar. Which is the best way to obtain optimal cayenness on a dish - the ooooold shake-a shake-a or the ooooooold tappa tappa?
Shinigami Customs it would require the elusive and rarely seen oooold Tappa Shaka shake
Hey John, I scored a couple of pounds of Pacific Whiting & I froze the filets individuals then into a LG zipper bag, so I am enjoying alot of mild white fish Recipes, this was one, and yes, I had Dungeness, although frozen, delicious!!
Cayenne addiction is the best addiction.
Looks delicious
I cayenne't wait to try out this recipe 🌶️
Oh yum, CRAB! Nuff said....
People from Maryland: have crab stuffed souls
I can't wait to make this dish.
LOL @ "sole" food/people spelling it wrong. Chef John, you are too funny.
Good god that looks incredible
Chef John! I was hanging ou in your neck of the woods today. Just a little day trip to SF. Had an amazing linguini and clams, made me think of you. :)
Shades of Fukishima that looks soooooooo good!
I god-damn love your videos.
Chef John is Sole Brother #1!
damn that looks tasty. chef john, you're my hero!!
On my groccery list. Thanks John!
Gonna make this happen with some fresh-caught flounder for sure! Panko is great, but I think I'll use ritz crackers and parsley inside of mine. Or... put the stuffing on top of the filets with a panko blanket. hmm... great possibilities with this recipe! Thanks Chef!
I just thought about making something like this! Sounds Delish
Hello, I loved this recipe and btw loooove your video. The only problem is I HATE Mayo ... can you suggest an alternative spread?
oh, boy, oh, boy, oh boy. That freakishly small (repeat) spoon is freakishly cool.
Sure, this could be a Friday Lenten recipe, but really, is it that much of a sacrifice? Only if you do all the work and serve it to a bunch of hungry guests, i suppose. I will definitely try this when I have special company again :)
oh man that looks so good
I love how he says "FRESSSH-ly ground black pepper" everytime! :)
crab stuffed sole is one of my favourites
Looks amazing btw john
I USE CAYENNE ON EVERYTHING. YOU ARE PART OF MY SOUL GROUP! LOL.
This is uploaded on my birthday 😊
I don't like peppers or especially mayo. But I need this in me.
Did this with plaice, mixed a bit of langostine meat with the crab (because crab's insanely expensive) and used a little bit of red chilli and paprika instead of that pepper. But it was very delicious!
i am going to try this recipe!!!
That makes me super hungry .
That's amazing gna impress ppl with this recipe soon
My mom use to make this..I miss her A lot...
How much cayenne do you go through in a month?
Mmm that looks good!
Looks Great! I've had these and they were amazing, just minus the Cayenne. :)
Minus the cayenne! That's a Food Wishes travesti lol.
Yeah this is actually a cover for the cayenne network!
I'd substitute paprika, or smoked paprika, or Portuguese spice mix. Except I love the heat ;-)
yum looks great...Thank You
I'm thinking of trying this but replacing the sole with flounder and the Dungeness crab with blue crab
Looks sooooo good!
Because of chef john, i put cayenne on everything...and i really do mean EVERYTHING lol
Why would you put cayenne on a dead raccoon?
Why not?
I love it Chef, I will definitely try this recipe this weekend. Dungeness is a bit tough to find in South Western Ohio lest I make a visit to Jungle Jim's, but perhaps I could substitute crawfish tails (packed in fat) for the filling :)
Aaahhh man, I just love this guy! So funny!
wow, that's amazing, i hope we have sole here in the Philippines, maybe another name.
hello nice one...but what can i use instead of crab?
Looks perfect
I like the way you talk ,very-nice
He gargles extra virgin olive oil every morning.
can't waite to try this with northern pike
This was fun !!☺️🤗😊
~ TH-cam should just change 'Like' to 'Cayenne' for Chef Johns videos :D
One word.... YUM !
chef john have you done any recipe WITHOUT cayenne pepper? not that i'm hating. i love it as well. just wondering ha
I bet it would also be delicious light breaded and/or fried
Chef have you tried Korean red pepper flakes? They are not cayenne, but beautifully red and is just as amazing!
i really liked it when you said freeeeeeeeeeshly
I did this but instead of peppers I used Mint in the stuffing. It was exceptionally good.
Looks amazing!
if he ran out of cayenne would he spontaneously combust ?
I best he has invested in a cayenne pepper farm, or his backyard has a strip of cayenne pepper plants.
That wooden spoon shall haunt my dreams forever...
I love that freakishly small spoon...where can I get one?
Awwee looks so good!
Can I make these a few hours ahead. Refrigerate, bring back to room temp then bake ?
Hey chef John why didn't you do the chicken wing bone drop to predict the super bowl?
I hope I can live to that day when you can *download food* from the internet :-)
idk why but i trust you with my life..
Love you and you food:)!
soooo... that sole fish is kinda like dory fish, but smaller ??
"I have a problem" - i bursted out laughing.
Poblano is definitely my favorite pepper.
Is it ok to make these a day ahead of time and just store them in the fridge already stuffed?
Wow, that one's something different
Hello. please answer, that sauce can accompany this recipe?
Ooh, awesome! :) Thank you for the idea.
Chef John is obsessed with Cayenne.