3 shallots, chopped fine
4 oz. butter
3 tbsp. flour
6 oz. cream
12 oz. King Crab meat
6 fillets of sole, cleaned & boned
Salt
Pepper
Sherry wine

Saute shallots in butter in saucepan until they are golden brown. Add the flour and keep whipping until cooked to a light brown color. Add cream and cook for 2 minutes. Add the crab meat and keep steaming until well mixed. Season to taste.