1/4 c. chopped onion
1/4 c. butter
1 (3 oz.) can chopped mushrooms, drain and save liquid
1 (7 1/2 oz.) can crab meat, drained
1/2 c. coarse Saltine cracker crumbs
2 tbsp. snipped parsley
1/2 tsp. salt
Dash of pepper
8 flounder filets
3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
Milk
1/3 c. dry white wine
4 oz. shredded Swiss cheese
1/2 tsp. paprika

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

In a 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 wine to saucepan. Cook and stir until thick and bubbly. Pour over filets.

Bake in 400 degree oven for 25 minutes. Sprinkle with cheese and paprika. Return to oven and bake 10 minutes longer.

You can also use sole filets with this recipe.