1 (7 1/2 oz.) can crab
1/3 c. chopped onions
1/4 lb. mushrooms, sliced
1/2 c. diced celery
1/4 c. butter
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. sage
1 tbsp. flour
2 c. heavy cream
6 fish fillets, lg.
Salt and pepper

Drain crab, check for foreign matter. Saute mushrooms, celery, and onions in butter. Add crab and seasonings. Blend in flour, add cream and cook over low heat about 5 minutes, stirring occasionally. Strain crab mixture, reserving liquid.

Season fish fillets with salt and pepper. Place about a spoonful of crab stuffing on each fillet and roll up. Place seam side down in a buttered baking dish. Pour reserved liquid over fillets.

Bake in a 350 degree oven for 30 minutes. Makes 6 servings.