This seafood dish is sure to impress-sweet crab meat surrounded by delicate fillets of sole makes for an elegant presentation. Make it a meal by adding steamed green beans or haricot verts and a simple wild rice pilaf.
| 1 | tsp | olive oil |
| 1 | shallot (minced) | |
| 1⁄2 | small red pepper (minced) | |
| 1⁄4 | tsp | salt |
| 1⁄8 | tsp | white pepper |
| 1⁄3 | c | Stonyfield Organic Half & Half |
| 1⁄2 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 8 | oz | crabmeat (picked over for shells) |
| 1 | tbsp | chopped parsley |
| 4 | fillets of sole (about 4 ounces each) | |
| 3⁄4 | c | white wine |
Heat oil in a medium-size nonstick skillet over medium heat. Add onion and red pepper to skillet and cook, stirring, for 4 minutes or until softened. Stir in the pepper and 1/8 teaspoon of the salt; cook an additional minute.
Add heavy cream to skillet and increase heat to medium-high; boil for 1 minute or until thickened. Remove from heat and gently stir in yogurt, crabmeat and 2 teaspoons of the parsley. Chill for 30 minutes.
Heat oven to 400°. Coat a 9 x 13-inch baking dish with nonstick cooking spray. Place one of the sole fillets skin-side up on work surface, then spoon 1/4 cup crab mixture onto center of fillet; carefully roll up, creating a small bundle. Repeat using remaining fillets and crab. Transfer bundles to prepared baking dish, seam-side down, and sprinkle with remaining 1/8 teaspoon salt and 1 teaspoon parsley. Add wine to pan; transfer to oven.
Bake for 20 minutes or until fish is solid white and flakes easily with a fork. Remove to plates and serve immediately.