2 lb. flounder fillets (8 pieces)

FILLING:

1/4 c. chopped onion
1/4 c. butter
1 (3 oz.) can 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
Dash pepper

SAUCE:

3 tbsp. butter
3 tbsp. flour
Milk - to make 1 1/2 c. liquid with mushroom liquid
1/4 tsp. salt
1/3 c. dry white wine

TOPPING:

1 c. Swiss cheese
1/2 tsp. paprika

Cook onion in 1/4 cup butter until tender; stir in mushrooms, crab meat, cracker crumbs, parsley, 1/2 teaspoon salt and pepper. Spread mixture on fillets, roll and place seam side down in baking dish.

In saucepan, melt sauce butter and blend in flour and salt. Add milk and mushroom liquid, add wine and stir until mixture thickens. Pour over fillets and bake at 400 degrees for 25 minutes. Sprinkle cheese and paprika topping over fillets and bake for 8-10 minutes more.