1/4 c. chopped green onion
1/4 c. butter
4 oz. can mushrooms
6 oz. can crabmeat, drained
1/2 c. cracker crumbs
2 tbsp. parsley flakes
1/2 tsp. salt
1/4 tsp. pepper
2 lbs. flounder fillets, cut into serving pieces
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
Milk
1/3 c. sherry
1 c. shredded cheddar cheese
1/2 tsp. paprika
1 tsp. parsley flakes

In two quart casserole, combine green onions and butter, cook 2 to 3 minutes, stirring every minute. Drain mushrooms and reserve liquid. Combine mushrooms, crabmeat, cracker crumbs, 2 tablespoons parsley flakes, salt and pepper with cooked onions. Spread mixture over fish fillets. Roll up each piece of fish and secure with wooden pick. Place seam side down in a 10 inch baking dish. In 4 cup glass measure, heat butter 30 seconds in microwave. Stir in flour and salt. Add enough milk to reserved mushroom liquid to make one cup. Gradually stir milk and sherry into flour mixture. Cook sauce 2 to 3 minutes, stirring every minute until thickened. Pour sauce over fish. Cook flounder 6 to 8 minutes in microwave, rotating dish 1/4 turn halfway through cooking time. Sprinkle cheese, paprika, and 1 tablespoon parsley flakes over fish. Cook 3 to 5 minutes, or until fish flakes easily with fork. Yield 6 to 8 servings.