1/4 c. chopped onion
1/4 c. butter
1 (3 oz.) chopped mushrooms (reserve juice)
1 (7 1/2 oz.) can crabmeat
1/2 c. saltine cracker crumbs
2 tbsp. snipped parsley
1/2 tsp. salt
Dash pepper
2 lbs. flounder fillets
3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
Milk
1/2 c. dry white wine
4 oz. shredded Swiss cheese

In skillet cook onion in 1/4 cup butter until tender, but not brown. Stir mushrooms into skillet with crabmeat, cracker crumbs, parsley, 1/2 teaspoon salt and pepper. Spread mixture over fillets. Roll fillets and place, seam side down, in baking dish.

In saucepan melt 3 tablespoons butter; add flour, salt, milk and juice from mushrooms and white wine. Cook and stir until thick. Pour over fillets. Bake at 400 degrees for 25 minutes. Sprinkle cheese. Return and bake 10 minutes longer.