1/4 c. chopped onion
1/4 c. butter
1 (3 oz.) can chopped mushrooms (drain and reserve liquid)
1 (7 1/2 oz.) can crab meat, drained
1/2 c. coarse Saltine cracker crumbs
2 tbsp. snipped parsley
1/2 tsp. salt
Dash of pepper
2 lb. fish fillets, 8
3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
Milk
1/3 c. dry white wine
4 oz. Swiss or Cheddar cheese, shredded
1/2 tsp. paprika

In skillet cook onion in 1/4 cup butter until tender, but do not brown. Stir mushrooms into skillet with flaked crab, cracker crumbs, parsley, 1/2 teaspoon salt and pepper. Spread over fillets. Roll fillets and place seam side down, in large baking dish.

In saucepan melt 3 tablespoons butter. Blend in flour and 1/4 teaspoon salt. Add enough milk to the mushroom liquid to make 1 1/2 cups. Add with wine to saucepan. Cook and stir until thickened and bubbly. Pour over fillets. Bake for 25 minutes at 400 degrees. Sprinkle with cheese and paprika. Return to oven and bake 10 minutes or until fish flakes easily with fork. Serves 8.