Servings: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 4 Sole filets
- 1/2 pound of Lump crab meat
- 2 tablespoons of Mayonnaise
- 2 tablespoons of Almond flour
- 1 tablespoon of Dijon mustard
- 1/2 teaspoon of Garlic powder
- 1/4 teaspoon of Salt
- 1/4 teaspoon of Black pepper
- 2 tablespoons of Butter
- Lemon wedges for serving
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, mix the crab meat, mayonnaise, almond flour, Dijon mustard, garlic powder, salt, and black pepper until well combined.
- Lay the sole filets flat on a work surface, divide the crab mixture evenly, and spread it thinly over each filet.
- Roll up each filet around the crab mixture, tucking in the ends to create a neat package.
- Place the stuffed sole filets seam-side down in a baking dish.
- Melt the butter in a small saucepan or microwave and drizzle it over the stuffed filets.
- Bake the stuffed sole in the oven for 15-20 minutes until the fish is cooked and the filling is lightly browned and crispy.
- Serve the stuffed sole immediately, garnished with lemon wedges.
- Enjoy your delicious and low-carb stuffed sole with crab meat!
Nutrition Facts
Calories: 349 kcal
Fat: 20g
Carbohydrates: 4g
Fiber: 1g
Protein: 35g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Stuffed Sole with Crab Meat
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.