Crab Stuffed Sole with Lemon Cream Sauce

1 1lb. sole/flounder filets (examined for bones) (about 4 filets) (I used black back flounder)

¼ lb. crab meat (examined for bits of shell) (I used Jonah crab)

2 Tablespoons mayonnaise

2 Tablespoons butter

1 medium shallot, diced

1 lemon, zest and juice

¼ Cup chopped parsley

8 ounces/1 Cup/half pint heavy cream

Salt and pepper

Preheat oven to 350 degrees. In a shallow, oven-safe pan, sauté shallot in butter until softened and translucent. Season with salt and pepper.

In a medium size bowl, combine crab with zest of lemon, mayonnaise, half of parsley and half of sauteed shallots. Season with salt and pepper. Toss gently, just to combine, being careful to not break up crab too much.

To pan with remaining shallots, add cream, juice of lemon and parsley. Season with salt and pepper. Simmer while rolling filets.

Position filets with narrowest end away from you and spoon about ¼ of crab mixture on each filet.  Roll from thicker side to narrower end and place in simmering sauce with seam on the bottom. Spoon some sauce over each roll. Transfer pan to oven and bake for 15 minutes.