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

In skillet, cook onion in 1/4 cup butter until tender but not brown. Stir mushrooms in skillet with crab, cracker crumbs, parsley, 1/2 teaspoon salt and dash of pepper. Spread mixture over flounder fillets (that you have washed). 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 and 1/4 teaspoon salt. 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 400 degree oven for 25 minutes. Sprinkle with cheese and paprika. Return to oven. Bake 10 minutes longer or until fish flakes easily with fork. Serves 4.