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. Roasted Flounder with Crabmeat Stuffing Go to recipes By Stonyfield American Gluten Free Main Dishes 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. Ready In: 50 mins Level: Medium Prep: 10 mins Cook: 30 mins Yields: 8 Servings Print Recipe Ingredients 1 t olive oil 1 shallot (minced) 1/2 small red pepper (minced) 1/4 t salt 1/8 t 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 T chopped parsley 4 fillets of sole (about 4 ounces each) 3/4 c white wine directions Step 1Heat 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.Step 2Add 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.Step 3Heat 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.Step 4Bake for 20 minutes or until fish is solid white and flakes easily with a fork. Remove to plates and serve immediately.