1/4 c. chopped onions
1/4 c. butter
1 (3 oz.) can broiled, chopped mushrooms (drain and reserve liquid)
1 (7 oz.) can crab meat (drain and remove cartilage)
1/2 c. coarse saltine cracker crumbs
2 tbsp. snipped parsley
1/2 tsp. salt
2 lb. flounder fillets
3 tbsp. butter
3 tbsp. all-purpose flour
1/4 tsp. salt
milk
1/3 c. dry white wine
4 oz. processed Swiss cheese (shredded-1 cup)
1/2 tsp. paprika

In skillet, cook onions in 1/4 cup butter until tender, not brown. Stir in drained mushrooms, flaked crab, cracker crumbs, parsley, 1/2 teaspoon salt, dash pepper. Spread over fillets. Roll. Place seam side down in 13 x 9 inch pan.

In saucepan, melt 3 tablespoons butter. Blend in flour, 1/4 teaspoon salt. Add enough milk to mushrooms liquid to make 1 1/2 cups. Add wine to pan. Cook and stir until thickened and bubbly. Pour over fillets. Bake in oven for 25 minutes. Sprinkle with cheese and paprika. Return and bake 10 minutes longer until fish flakes easy with fork. Serve 8.