2 lbs. flounder fillets or 12 pieces

STUFFING:

1/4 c. chopped onion
1/4 c. butter
7 1/2 oz. Alaskan king crab meat
1/4 c. saltine cracker crumbs
2 tbsp. snipped parsley
1 (3 oz.) can mushroom stems and pieces
1/2 tsp. salt

In skillet cook onions in butter until translucent. Drain mushrooms reserving liquid. Add mushrooms, crab, crumbs, parsley and salt to skillet. Lay flounder skin side down; divide stuffing among fillet. Roll up. Put in baking dish seam side down. Preheat oven to 350 degrees. Then prepare sauce.

SAUCE:

3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
1 1/2 c. milk
1/3 c. dry white wine
1 c. (4 oz.) Swiss cheese, shredded
1/2 tsp. paprika
Reserved mushroom liquid

Melt butter in saucepan over low heat. Blend flour and salt then add wine. Stir constantly until thick and bubbly. Pour on fish and sprinkle with cheese and paprika. Bake 25 minutes.