(Or any white fish - halibut, ling cod, sole, red snapper, etc.)

1/4 c. chopped onion
1/4 c. butter
1 (3 oz.) can broiled chopped mushrooms, drained (reserve liquid)
1 (7 1/2 oz.) can crab meat (drained)
1/2 c. coarse saltine cracker crumbs
2 tbsp. snipped parsley
1/2 tsp. salt
2 lb. flounder fillets (8)
3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
Milk
1/3 c. dry white wine
4 oz. process Swiss cheese, shredded (1 c.)
1/2 tsp. paprika

In skillet, cook onions with 1/4 cup butter until tender, but not brown. Stir drained mushrooms into skillet, with flaked crab, cracker crumbs, parsley, 1/2 teaspoon salt and dash pepper. Spread mixture over flounder fillets. Roll fillets and place seam side down in 12 x 7 1/2 x 2 inch baking dish.

In saucepan, melt 3 tablespoons butter. Blend in flour and 1/4 teaspoon salt. Add enough milk to mushroom liquid to make 1 1/2 cups. Add with wine to saucepan. Cook and stir until mixture thickens and bubbles. Pour over fillets. Bake in hot oven (400 degrees) for 25 minutes. Sprinkle with cheese and paprika. Return to oven. Bake 10 minutes longer, or until fish flakes easily with fork. Serves eight.