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.
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.
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.
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!
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?
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!
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 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.
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!!
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 :)
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!
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!
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.
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 :)
Random Crab question, is canned crab a decent substitute for the fresh one ? I live on the mountains "literally" and it's kind of hard to get decent fresh fish, let alone crabs. ( to tell the truth i don't think we even have crabs that big here in Italy )
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
I did this with flounder! So good! Chef John I liked your Soul Train reference!
Am I the only one who loves how Chef John pronounces "freshly"? It's like "freSSSHHHHHly".
Yes, every time
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 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.
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
😂
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.
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.
I am always impressed with your recipes, including the production work. Job well done.
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!
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
"and by paprika I mean cayenne"
Amazing. It looks simply delicious. Will try this recipe. Thanks for sharing.
"And by paprika I mean cayenne." YES, now I know why I just really love this guy!
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!
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!!
You are the Soletan of UA-cam food.
Lol
Looks deeliciiouus! And I LOVE the "freakishly small freakishly small wooden spoon!!" lol..
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.
Looks delicious
I cayenne't wait to try out this recipe 🌶️
Shades of Fukishima that looks soooooooo good!
where can I download this into my mouth pls?
Boy, this looks good. Love these videos. I’ve made 30 of his dishes.
I god-damn love your videos.
LOL @ "sole" food/people spelling it wrong. Chef John, you are too funny.
Awesome .. trying it this week .. love the recipes and your delivery! Cheers from Canada
Oh yum, CRAB! Nuff said....
your recipes make me so happy thank you Chef John
I never eat fish but have got to hand it to you - that looks gorgeous!
I found a food wishes video I haven't seen yet! I'm so proud of myself
Cayenne addiction is the best addiction.
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!!
People from Maryland: have crab stuffed souls
Chef John is Sole Brother #1!
I can't wait to make this dish.
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 :)
I bet it would also be delicious light breaded and/or fried
My mom use to make this..I miss her A lot...
I'm thinking of trying this but replacing the sole with flounder and the Dungeness crab with blue crab
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. :)
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!
damn that looks tasty. chef john, you're my hero!!
I don't like peppers or especially mayo. But I need this in me.
yum looks great...Thank You
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 really liked it when you said freeeeeeeeeeshly
I just thought about making something like this! Sounds Delish
Mmm that looks good!
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.
That makes me super hungry .
I like the way you talk ,very-nice
He gargles extra virgin olive oil every morning.
Poblano is definitely my favorite pepper.
On my groccery list. Thanks John!
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.
~ UA-cam should just change 'Like' to 'Cayenne' for Chef Johns videos :D
I love how he says "FRESSSH-ly ground black pepper" everytime! :)
Aaahhh man, I just love this guy! So funny!
One word.... YUM !
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 :)
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 ;-)
can't waite to try this with northern pike
Good god that looks incredible
"I have a problem" - i bursted out laughing.
Looks perfect
crab stuffed sole is one of my favourites
chef john have you done any recipe WITHOUT cayenne pepper? not that i'm hating. i love it as well. just wondering ha
Love you and you food:)!
My food wish is beignets! Pllleeeeease make them someday!
Chef John is obsessed with Cayenne.
wow, that's amazing, i hope we have sole here in the Philippines, maybe another name.
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?)
That's amazing gna impress ppl with this recipe soon
oh man that looks so good
I USE CAYENNE ON EVERYTHING. YOU ARE PART OF MY SOUL GROUP! LOL.
Sooooooul Train! LOL! ***** IS THE MAN!
Wow, that one's something different
I did this but instead of peppers I used Mint in the stuffing. It was exceptionally good.
This was fun !!☺️🤗😊
Looks sooooo good!
I bought myself a freakishly-small wooden spoon. So easily influenced. 🤓
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.
Chef have you tried Korean red pepper flakes? They are not cayenne, but beautifully red and is just as amazing!
This is uploaded on my birthday 😊
Hey chef John why didn't you do the chicken wing bone drop to predict the super bowl?
Random Crab question, is canned crab a decent substitute for the fresh one ?
I live on the mountains "literally" and it's kind of hard to get decent fresh fish, let alone crabs. ( to tell the truth i don't think we even have crabs that big here in Italy )
Chef I love you..
I hope I can live to that day when you can *download food* from the internet :-)
i am going to try this recipe!!!
Looks amazing btw john
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 that freakishly small spoon...where can I get one?
Don't worry chef John, I also have the amazing addiction to cayenne pepper
Looks amazing!
That wooden spoon shall haunt my dreams forever...