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.
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.
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
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!!
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!!
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?
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 :)
So I made this for dinner the other night, and my husband loved it. I did not love it as he did, but I am pregnant right now and fish (which I love) isn't really something I want to eat right now. However, I will make it again as soon as I pop my little tator tot out.
I made this with the cruddiest possible equivalent ingredients, and it still turned out awesome. Be brave, guys, if these could be messed up, I would have done so. They kick all kinds of butt, even with freezerburnt fish, canned crab, frozen bell pepper, and chives. Yeeee.
Check out the recipe: www.allrecipes.com/Recipe/236989/Chef-Johns-Crab-Stuffed-Sole/
The first step is admitting you have a problem. 😜
Am I the only one who loves how Chef John pronounces "freshly"? It's like "freSSSHHHHHly".
Yes, every time
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 with flounder! So good! Chef John I liked your Soul Train reference!
this guy's voice is so relaxing
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
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.
One of the BEST recipes I have ever made . Thank You chef John, Elegant, special, delicious.
I can't be crabby about this video, because it's got sole.
so corny it's funny LOL
😂
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.
"And by paprika I mean cayenne." YES, now I know why I just really love this guy!
Looks deeliciiouus! And I LOVE the "freakishly small freakishly small wooden spoon!!" lol..
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
You are the Soletan of CZcams food.
Lol
Amazing. It looks simply delicious. Will try this recipe. Thanks for sharing.
Looks delicious
I cayenne't wait to try out this recipe 🌶️
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.
I found a food wishes video I haven't seen yet! I'm so proud of myself
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 am always impressed with your recipes, including the production work. Job well done.
Boy, this looks good. Love these videos. I’ve made 30 of his dishes.
I god-damn love your videos.
Shades of Fukishima that looks soooooooo good!
I can't wait to make this dish.
LOL @ "sole" food/people spelling it wrong. Chef John, you are too funny.
your recipes make me so happy thank you Chef John
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!!
where can I download this into my mouth pls?
I never eat fish but have got to hand it to you - that looks gorgeous!
Good god that looks incredible
Oh yum, CRAB! Nuff said....
Awesome .. trying it this week .. love the recipes and your delivery! Cheers from Canada
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
I just thought about making something like this! Sounds Delish
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!
On my groccery list. Thanks John!
Chef John is Sole Brother #1!
Mmm that looks good!
damn that looks tasty. chef john, you're my hero!!
"and by paprika I mean cayenne"
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 :)
yum looks great...Thank You
Cayenne addiction is the best addiction.
Looks perfect
That makes me super hungry .
That's amazing gna impress ppl with this recipe soon
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 how he says "FRESSSH-ly ground black pepper" everytime! :)
oh man that looks so good
I'm thinking of trying this but replacing the sole with flounder and the Dungeness crab with blue crab
can't waite to try this with northern pike
I don't like peppers or especially mayo. But I need this in me.
My mom use to make this..I miss her A lot...
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 ;-)
I bet it would also be delicious light breaded and/or fried
i really liked it when you said freeeeeeeeeeshly
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. :)
crab stuffed sole is one of my favourites
Looks sooooo good!
I like the way you talk ,very-nice
He gargles extra virgin olive oil every morning.
One word.... YUM !
i am going to try this recipe!!!
Aaahhh man, I just love this guy! So funny!
I USE CAYENNE ON EVERYTHING. YOU ARE PART OF MY SOUL GROUP! LOL.
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 :)
Love you and you food:)!
wow, that's amazing, i hope we have sole here in the Philippines, maybe another name.
This was fun !!☺️🤗😊
Poblano is definitely my favorite pepper.
So I made this for dinner the other night, and my husband loved it. I did not love it as he did, but I am pregnant right now and fish (which I love) isn't really something I want to eat right now. However, I will make it again as soon as I pop my little tator tot out.
Looks amazing!
I made this with the cruddiest possible equivalent ingredients, and it still turned out awesome. Be brave, guys, if these could be messed up, I would have done so. They kick all kinds of butt, even with freezerburnt fish, canned crab, frozen bell pepper, and chives. Yeeee.
People from Maryland: have crab stuffed souls
I did this but instead of peppers I used Mint in the stuffing. It was exceptionally good.
Awwee looks so good!
Hmmm lookz delish az usual...Nnnnjoy
Wow, that one's something different
My food wish is beignets! Pllleeeeease make them someday!
~ CZcams should just change 'Like' to 'Cayenne' for Chef Johns videos :D
Hello, I loved this recipe and btw loooove your video. The only problem is I HATE Mayo ... can you suggest an alternative spread?
Ooh, awesome! :) Thank you for the idea.
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?
Looks amazing btw john
Chef I love you..
"I have a problem" - i bursted out laughing.
This is uploaded on my birthday 😊
you are the best! thank you!!
oh my mew I'm drooling
Chef John is obsessed with Cayenne.
i laughed so hard. amazing recipe video, entertaining and tastes excellent
I hope I can live to that day when you can *download food* from the internet :-)
Sooooooul Train! LOL! ***** IS THE MAN!
Wow looks fancy
My food wish is for you to make some yummy cake/cookie/sweet that would go good with afternoon tea or coffee. (Maybe a coffee cake?)
I bought myself a freakishly-small wooden spoon. So easily influenced. 🤓
Don't worry chef John, I also have the amazing addiction to cayenne pepper