1 1/2 lbs. skinless thin fish fillets
1/2 lb. crabmeat
1/2 c. dry bread crumbs
2 (10 1/2 oz.) cans Newburg sauce or
2 (10 1/2 oz.) cans cream of shrimp soup
Salt
Paprika
Lemon and pepper seasoning
1/4 c. butter

Wash and dry fish. In a bowl mix crabmeat, bread crumbs and 1/2 cup Newburg sauce or soup. Divide stuffing among fish and roll firmly; place end side down on a lightly oiled foil-lined pan. Sprinkle fish roll-ups with salt, lemon and pepper seasoning and paprika. Put butter over top of fish.

Bake at 350 degrees until fish flakes, about 20 minutes. heat remaining sauce and pour over fish.