2 lbs. fresh or frozen flounder filets (8 filets)
1 (3 oz.) can chopped mushrooms
1/4 c. chopped onion
1/4 c. butter
1 (7 oz.0 can crabmeat, drained, flaked, and cartilage removed
1/2 c. coarsely crushed saltine crackers
2 tbsp. snipped parsley
1/2 tsp. salt
Dash pepper

3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
Milk
1/3 c. dry white wine
1 c. shredded Swiss cheese
Paprika

Thaw fish, if frozen. Drain mushrooms, reserving liquid. In a skillet cook onion in 1/4 cup butter about 3 minutes or until tender but not brown. Stir drained mushrooms in skillet with flaked crab, cracker crumbs, parsley, 1/2 teaspoon salt and the pepper. Spread filling lengthwise over flounder filets. Fold filets over filling, tucking fish under. Place the filled fish filets, seam side down, in a 12 x 7 1/2 x 2-inch baking dish.

In a saucepan melt 3 tablespoons butter. Blend in flour and 1/4 teaspoon salt. Add enough milk to mushroom liquid to make 1 1/2 cups total liquid. Add liquid mixture with wine to saucepan. Cook and stir until sauce is thickened and bubbly. Pour sauce over filets.

Bake uncovered in a 400 degree oven about 30 minutes or until fish flakes easily when tested with a fork. Sprinkle with Swiss cheese and paprika. Return to oven. Bake 5 minutes longer or until cheese is melted. Makes 8 servings.