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

In skillet cook onion in 1/4 cup butter until tender, but not brown. Stir drained mushrooms in skillet with flaked crab, cracker crumbs, parsley 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. 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.

Serves 8.