| 1 | Preheat the broiler. |
| 2 | Place 4 fillets,(make sure there is no skin on the sole) skinned side up, on a flat surface. |
| 3 | Blend the crab, egg yolk,parsley and bread crumbs in a mixing bowl. |
| 4 | Spoon equal portions of this mixture on to the centers of the fillets. |
| 5 | Smooth the filling over, leaving a slight margin around it. |
| 6 | Take the remaining fillets, arrange them skinned side down, over the filling. |
| 7 | Press lightly around the sides. |
| 8 | Rub the bottom of a flameproof dish with half the butter. |
| 9 | Arrange the stuffed fish in a dish in one layer. |
| 10 | Scatter the shallots around the fish. |
| 11 | Brush the fish with the remaining butter, and pour the wine around the fish. |
| 12 | Place the dish on the stove. |
| 13 | Bring the wine to a boil and let simmer about 10 sec. |
| 14 | Place the dish under the broiler, about 7-8 in |
