1/4 c. chopped onion
4 tbsp. butter
1 (3 oz.) can (1/2 c.) chopped mushrooms
1 (7 1/2 oz.) can crab meat, drained and cartilage removed
1/2 c. coarsely crushed saltine crackers (12 crackers)
2 tbsp. snipped parsley
Dash pepper and dash salt
2 lbs. red snapper fillets, skinned (3 fillets) or (4 lg. fillets)

In skillet, cook onion in the 4 tablespoons butter until tender but not brown. Drain mushrooms, reserving liquid. Stir mushrooms into skillet with crab meat, cracker crumbs, parsley and salt and pepper. Spread mixture over snapper fillets. Roll up each fillet, securing with wooden picks of necessary. Place, seam side down, in shallow 2 quart casserole or 11 3/4 x 7 1/2 inch baking dish.

3 tbsp. butter
3 tbsp. all-purpose flour
Milk
1/3 c. dry white wine
4 oz. (1 c.) shredded Swiss cheese
1/2 tsp. paprika

In saucepan, melt the remaining butter. Blend in flour. Add enough milk to mushroom liquid to make 1 1/2 cups liquid. Add with wine to saucepan. Cook and stir until mixture thickens and bubbles; pour over fillets. Bake in 400 degree oven for 25 minutes. Sprinkle with cheese and paprika; return to oven. Bake 10 minutes more or until fish flakes easily with fork. Makes 8 servings.