This is one of the most requested dishes here at the Park Avenue Club, and I am very happy to share it with you. The crab mixture can also be made into 1 or 2 oz balls, breaded and pan fried for a great mini crab cake for the Holidays.

Crab Stuffed Sole with Roast Tomato Sauce

Crabmeat and Sole

1 teaspoon olive oil
1 tablespoon minced shallot
1 tablespoon minced garlic
1 tablespoon finely sliced chives
1# jumbo lump crabmeat, picked through for shells and cartilage
2 teaspoons fresh lemon juice, plus 2 tablespoons
1 cup fresh breadcrumbs (take crust off white bread, puree in food processor)
3 tablespoons Worcestershire sauce
2 tablespoons Tabasco
½ cup mayonnaise (Hellman’s)
Sea salt and cracked black pepper

8 (5 to 6 ounce) sole fillets
6 tablespoons unsalted butter, divided
4 tablespoons chopped parsley leaves

Preheat oven to 425 degrees F.

Heat olive oil in a small skillet over medium heat. Add shallot and minced garlic. Sauté until softened, about 1 minute. Remove from heat and cool slightly. In a medium bowl, combine cooled aromatics, crabmeat, 2 teaspoons of lemon juice, mayonnaise, bread crumbs, Worcestershire and Tabasco. Season crab mixture with sea salt and cracked black pepper to taste. Add chives at end.

Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won't unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly butter greased 9-inch square baking dish. Garnish with chopped parsley. Bake for 20 to 25 minutes, or until the fish is cooked through.

Roasted tomato Coulis

6 ea ripe Roma tomatoes split in half
1 ½ cup olive oil
1 tsp sea salt or kosher salt
½ tsp ground black pepper
2 tbsp butter, unsalted

Rub the tomatoes with ½ of the olive oil, and spread out in an ovenproof pan skin side up. Roast at 500 degrees until the skins are charred (about 25 minutes). Reduce the temperature to 250, and let it continue to cook for another 20 minutes. Let it cool enough to handle, Remove skins of tomatoes then puree with a “burr mixer” (stick mixer) or blender until smooth. When adding hot food to blender, fill halfway so you do not burn yourself. Gradually add the rest of the salt and pepper. Taste, and adjust with seasoning if necessary. Heat gently before serving. Makes 8 servings.