1. Set a fine sieve in a sink and drain the crabmeat into it. Firmly push on the crabmeat to remove the excess liquid in it. Put the crabmeat in a bowl and add the breadcrumbs, cheese, egg white, garlic, 1 Tbsp of the melted butter, lemon zest, lemon juice and 1 tsp of the chopped tarragon (or dill or parsley). Season this crab stuffing with salt and pepper, and then mix well to combine.

2. Set out a 13- x 9-inch baking pan. Lay the sole fillets flat on a work surface. Measure a scant 1/4-cup of the crab stuffing, and then compact it in your hand, creating a 2-inch or so long, oblong ball of stuffing. Set that ball at the narrow end of one of the sole fillets. Repeat these steps with the remaining crab filling. Roll each sole fillet into a tight cylinder and set in the baking pan, seam-side down. (Fish can be readied to this point several hours before cooking. Cover and keep refrigerated until needed).

3. Preheat oven to 400 F. Combine remaining melted butter, stock and wine in a small bowl, and then pour over the fish. Season sole with salt and pepper. Bake, uncovered, 13 to 15 minutes, or until sole is cooked and crab stuffing is hot. Set 2 sole fillets on each of 2 plates, spoon the pan juices over top, sprinkle with remaining chopped tarragon (or dill or parsley), and serve.

Note: Cans of crabmeat are sold in canned seafood aisle. Cloverleaf brand 15% Leg Crabmeat was used when testing this recipe.