Stuffed Flounder - cooking recipe

Ingredients

8 skinless, boneless flounder fillets (approximately 1 1/4 lb.)
1 c. crabmeat
1 egg yolk
2 Tbsp. finely chopped parsley
1 Tbsp. fine breadcrumbs
4 Tbsp. melted butter
2 Tbsp. finely chopped shallots
1/2 c. dry white wine
salt and pepper to taste

Preparation

Preheat broiler.
Place four fillets skinned side up on a flat surface.
Sprinkle with salt and pepper.
Blend crabmeat, egg yolk, parsley and breadcrumbs in a bowl.
Center equal portions of filling on fillets.
Spread out, leaving slightly more on edges. Top with remaining fillets skinned side down.
Press lightly around the sides.
Grease a baking dish and arrange fillets in it. Sprinkle shallots over fillets and pour melted butter over fillets. Pour wine over fillets.
Place the baking dish on the stove and bring wine to a boil.
Let simmer about 15 seconds.
Place under broiler.
Broil approximately 6 to 8 minutes, turning dish to prevent burning.