Stuffed Fillet of Sole

Makes 6 stuffed fillets

8     ounces lump crabmeat
1     celery stalk, diced
2     scallions, thinly sliced
1     teaspoon fresh thyme leaves
1     tablespoon dry white wine
¼    cup lightly salted breadcrumbs
1     large egg, beaten
1     teaspoon kosher salt, divided
6     thin sole fillets, about 8 inches
       long (any flat white fish fillets may
       be substituted)
       freshly ground black pepper
       lemon wedges, for serving
       paprika, for garnish

Nutritional information per fillet: Calories 129 (23%
from fat) • carb. 5g • pro. 19g • fat 3g • sat. fat 1g chol. 107mg • sod. 1042mg • calc. 68mg •fiber 0g

1. Put crabmeat into a medium bowl. Pick
through and discard any shells. Add
diced celery, scallions, thyme, white
wine, breadcrumbs, egg and ½ teaspoon
of salt to the bowl. Gently combine and
reserve.
2. Add 3 cups of water to the baking
pan and then assemble the Cuisinart®
Stack5® with the steaming rack.
3. Place the sole fillets on a flat surface in
front of you. Sprinkle both sides of the
fish with remaining salt and a pinch of
pepper.
4. Place a heaping ¼ cup of the crabmeat
filling in the center of each fillet. Fold the
tail end of the fillet over the crab mixture
and continue rolling to tightly secure.
Place each fillet, seam side down, onto
the steam rack and cover. Select 400°F
and cook for about 8 minutes for the
water to come to a boil, and then lower
the temperature to 350°F.
5. Cook for a total 20 to of 25 minutes,
until fish flakes easily. (NOTE: The water
may boil over at around 18 minutes;
reduce the temperature to 200°F for the
remainder of cooking time.)
6. Serve immediately with plenty of lemon
wedges and a sprinkle of paprika.