1/4 c. chopped onion
1/4 c. butter
1 (3 oz.) can mushrooms, chopped, drained, reserve liquid
1 (7 1/2 oz.) can crabmeat, drained & cartilage removed
1/2 c. coarse saltine cracker crumbs
2 tbsp. parsley flakes
1/2 tsp. salt
Dash pepper
2 lbs. flounder fillets (8)
3 tbsp. all-purpose flour
1/2 tsp. salt
Milk
1/3 c. dry white wine
1/2 tsp. paprika
4 oz. shredded Swiss cheese (1 c.)

In skillet, cook onion in 1/4 cup butter until tender but not brown. Stir mushrooms into skillet with flaked crab, cracker crumbs, parsley, 1/2 teaspoon salt and pepper. Spread over flounder fillets. Roll fillets and place seam side down in baking dish. Melt 3 tablespoons butter. Blend in flour and 1/4 teaspoon salt. Add enough milk to mushroom liquid to make 1 1/2 cups. Ad with wine to saucepan. Cook and stir until thick and bubbly. Pour over fillets.

Bake at 400 degrees for 25 minutes. Sprinkle with cheese and paprika. Bake 10 more minutes or until fish flakes easily. Serves 6 to 8.