2 lbs. flounder fillets (or 12 pieces)

STUFFING:

1/4 c. chopped onion
1/4 c. butter
1 (3 oz.) can mushrooms, stems and pieces
7 1/2 oz. can crabmeat
1/4 c. saltine cracker crumbs
2 tbsp. snipped parsley
1/2 tsp. salt

In skillet, cook onion in butter until translucent. Drain mushrooms, saving liquid. Add mushrooms, crab, crumbs, parsley and salt to skillet. Mix. Lay flounder, skin side down; divide stuffing among fillets. Roll up. Place in baking dish, seam side down. Preheat oven to 350 degrees. Prepare sauce.

SAUCE:

3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
1 1/2 c. milk
1/3 c. dry white wine
1 c. (4 oz.) shredded Swiss cheese
Paprika
Reserved mushroom liquid

Melt butter in saucepan over low heat. Blend in flour and salt. Add milk to mushroom liquid, add wine. Cook, stirring constantly until thick and bubbly. Add cheese. Pour over fillets. Bake 30 minutes. Check doneness and add paprika to top. If sauce is too thick, add tiny bit of milk and place n oven until heated through. Fish should flake easily. Serves 8.