“We live far from the ocean, which makes seafood special to my cattle-ranching family,” notes Judie Anglen of Riverton, Wyoming.<\/p>\n","protected":false},"author":7061,"featured_media":1706178,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,304172,304423,304328,307050,304292,304338,307049,303966,304408,304368,306848,304268,304455,304458,324623,304150],"categories-v2":[308500,309439,309451,308821,308984,308481,310090,308305,308992,310085,308495,308813,308745,309603,259483,308860,308865,309177,309434],"coauthors":[305],"recommended_recipes":[{"post_title":"Crab & Shrimp Stuffed Sole","post_link":"\/recipes\/crab-shrimp-stuffed-sole\/","post_image":"\/wp-content\/uploads\/2018\/01\/Crab-Shrimp-Stuffed-Sole_exps89850_CW1996974A01_28_1bC_RMS-3.jpg"},{"post_title":"Shrimp-Stuffed 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Spoon onto fillets; roll up and secure with a toothpick. Place in a greased 2-qt. broiler-proof dish; drizzle with 2 tablespoons butter. Bake, uncovered, at 350°for 25-30 minutes or until fish flakes easily with a fork."},{"@type":"HowToStep","text":"Meanwhile, for sauce, place remaining butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Drain liquid from baking dish. Spoon sauce over fillets; sprinkle with cheese and almonds. Broil 5 in. from the heat until cheese is melted and almonds are lightly browned. Discard toothpicks."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 318 calories","fatContent":"13g fat (6g saturated fat)","cholesterolContent":"184mg cholesterol","sodiumContent":"789mg sodium","carbohydrateContent":"9g carbohydrate (2g sugars","fiberContent":"1g fiber)","proteinContent":"40g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"saw-whet"},"reviewBody":"The success of this recipe depends on the quality and freshness of the fish.This is a very good recipe when made with good quality fish. I made this with fresh fish purchased from a seafood shop, and fresh crabmeat, and it was to die for. Usually I use canned crabmeat, which is good; and I have also successfully substituted canned tuna for the crabmeat in the filling, and it was good. But I have also prepared the recipe with inferior flounder from the grocery store and was disappointed.This recipe makes a very nice presentation and is easy to prepare. ","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ReneeMurby"},"reviewBody":"This recipe is very good. I agree that a nice piece of fresh fish from the Seafood shop is preferred. I did feel the onions in the stuffing should have been sauteed a little first. There was a sharp bite of raw onion which took away from it being a five star. Otherwise a great dish.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"11430","romance_copy_dek":"\"We live far from the ocean, which makes seafood special to my cattle-ranching family,\" notes Judie Anglen of Riverton, Wyoming.","enhanced_recipe_title":"Crab-Stuffed Sole","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup soft bread crumbs","IngredientText":"1 cup soft bread crumbs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup cooked or canned crabmeat, drained, flaked and cartilage removed","IngredientText":"1 cup cooked or canned crabmeat, drained, flaked and cartilage removed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 small onion, finely chopped","IngredientText":"1 small onion, finely chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 egg, lightly beaten","IngredientText":"1 egg, lightly beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Dash cayenne pepper","IngredientText":"Dash cayenne pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 sole, flounder or pike fillets (about 1 pound)","IngredientText":"4 sole, flounder or pike fillets (about 1 pound)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons butter, melted, divided","IngredientText":"3 tablespoons butter, melted, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon all-purpose flour","IngredientText":"1 tablespoon all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup chicken broth","IngredientText":"1\/2 cup chicken broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Grated Parmesan cheese","IngredientText":"Grated Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Sliced almonds","IngredientText":"Sliced almonds"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps11430_TH10079C18.jpg","RecipeId":11430,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Crab-Stuffed Sole Recipe photo by Taste Recipes","VideoCode":"","RecipeAttachmentFileName":"exps11430_TH10079C18.jpg","ContributorId":null,"Firstname":"Judie","Lastname":"Anglen","ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 15 min. 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This recipe is very good. I agree that a nice piece of fresh fish from the Seafood shop is preferred. I did feel the onions in the stuffing should have been sauteed a little first. There was a sharp bite of raw onion which took away from it being a five star. Otherwise a great dish.<\/p>","CommentId":1,"DateRated":"02\/19\/2016 18:32","GUID":"0fc91a4334de4b059698681ccfedb196","MemberId":7119369,"Rating":4,"ScreenName":"ReneeMurby","SubmittedDate":"02\/19\/2016 18:32"},{"Comment":"
The success of this recipe depends on the quality and freshness of the fish.<\/p>
This is a very good recipe when made with good quality fish. I made this with fresh fish purchased from a seafood shop, and fresh crabmeat, and it was to die for. Usually I use canned crabmeat, which is good; and I have also successfully substituted canned tuna for the crabmeat in the filling, and it was good. But I have also prepared the recipe with inferior flounder from the grocery store and was disappointed.<\/p>
This recipe makes a very nice presentation and is easy to prepare.
<\/p>","CommentId":2,"DateRated":"05\/11\/2008 15:05","GUID":"9ad9cd322eb54707ad7ee7ee82f2f2f7","MemberId":2849135,"Rating":5,"ScreenName":"saw-whet","SubmittedDate":"05\/04\/2009 21:35"},{"Comment":"","CommentId":3,"DateRated":"01\/08\/2007 13:59","GUID":"7d558dd6dc4e430db1a6a1f05cdaddb6","MemberId":1458358,"Rating":5,"ScreenName":"SusanCJones","SubmittedDate":"01\/08\/2007 13:59"},{"Comment":"","CommentId":4,"DateRated":"10\/22\/2006 16:32","GUID":"3207a9f535b14fb0b403711347c2e1fe","MemberId":1178582,"Rating":5,"ScreenName":"shamattu","SubmittedDate":"10\/22\/2006 16:32"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Crab-Stuffed Sole"}},"analytics":[],"yoast_head":"\n