Seafood - Sole stuffed with Crabmeat

Serves 4.

Ingredients

8 Sole fillets (about 1 1/4 Lbs. total)
1 cup Crab meat
1 Egg yolk
2 Tablespoons Chopped parsley
1 Tablespoon Bread crumbs
1/4 cup melted Butter
2 Tablespoons minced Shallots
1/2 cup Dry White Wine

Directions

Preheat the broiler. Place 4 skinned fillets, skinned side up, on a flat surface. Blend the crab, egg yolk, parsley and bread crumbs in a mixing bowl. Spoon equal portions of this mixture smoothly on to the centers of the 4 fillets leaving room at the edges. Place the remaining 4 fillets, skinned side down, over the filling. Press lightly around the sides. Rub the bottom of a heat treated dish with half the butter. Arrange the fillets in the dish in one layer. Scatter the shallots around the fish. Brush the fish with the remaining butter, and pour the wine around the fish. Place the dish on the stove and bring the wine to a boil and let simmer about 10 sec. Place the dish under the broiler, about 7-8 inches from the source of the heat. Cook about 6-8 minutes. Watch closely to prevent burning and occasionally turn the dish so that the fish cooks evenly.

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