Chef John'S Crab-Stuffed Sole

• 4 ounces fresh Dungeness crabmeat
• 1 tablespoon finely diced poblano pepper
• 1 tablespoon panko bread crumbs
• 2 teaspoons minced green onion
• 1/2 teaspoon lemon juice
• salt and ground black pepper to taste
• 1/3 cup mayonnaise
• 2 teaspoons lemon zest
• 1 pinch cayenne pepper
• 6 (2 ounce) sole fillets
• 1 pinch paprika, or to taste

1. Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
2. Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
3. Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
4. Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
5. Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
6. Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

crabmeat, poblano pepper, bread crumbs, green onion, lemon juice, salt, mayonnaise, lemon zest, cayenne pepper, paprika

Taken from www.allrecipes.com/recipe/236989/chef-johns-crab-stuffed-sole/ (may not work)