1 tsp olive oil
2 tbsp finely chopped red bell pepper
2 tbsp finely chopped green onion
1 tbsp finely chopped celery
1 tsp minced garlic
1 cup lump crabmeat, picked through for shells
2 tsp fresh lemon juice, plus 2 tbsp
1 tbsp mayo
salt and pepper
4 sole fillets
2 tbsp plus 6 tbsp butter, divided
4 tbsp chopped parsley
2 tbsp minced garlic
1/4 cup worcestershire sauce
1/4 cup heavy cream
1/2 tsp salt
1/4 tsp cayenne pepper
Preheat oven to 400º
Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 tsp of minced garlic. Saute until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine the cooled veggies, crabmeat, 2 tsp of lemon juice and mayo. Season crab mixture with salt and pepper, to taste.
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 greased 9 inch square baking dish. Bake for 25 - 30 minutes, or until the fish is cooked through.
Melt 2 tbsp of the butter in a medium skillet over medium high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced. Add the cream and reduce for 10 minutes. Season with salt and pepper. Turn heat down to low and whisk in the remaining butter, 1 tbsp at a time, adding each piece before the precious one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking.
Pour warm sauce over stuffed sole and serve immediately.