2 lbs. firm, white fish fillets
1 lb. crabmeat
1 can cream of shrimp soup (undiluted)
Freshly ground pepper
1/4 tsp. dry mustard
1/2 c. grated Parmesan cheese
Paprika
Toothpicks

Dry fillets with paper towel. Divide crabmeat between fillets. Spread fillets with crabmeat. Roll fillets, beginning from one tapered end and rolling toward the other. Secure with toothpicks. Place in buttered baking dish.

Mix together soup, pepper and mustard. Spoon over fish. Sprinkle with cheese and paprika. Bake at 350 degrees F. for about 25 minutes. Remove toothpicks. Arrange on platter and spoon sauce over fillets. Makes 8 servings.