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

Cook onion in 1/4 cup butter until tender, not brown. Stir drained mushrooms in skillet with flaked crabmeat, cracker crumbs, parsley, 1/2 teaspoon salt and a dash of pepper. Spread mixture over flounder fillets. Roll fillets and place seam side down in a baking dish.

In a separate saucepan, melt 3 tablespoons of butter. Blend flour and 1/4 teaspoon of salt. Add enough milk to the mushroom liquid to make 1 1/2 cups. Add this slowly to the saucepan with the butter, flour and salt. Add white wine to the saucepan. Cook and stir until it thickens and bubbles. Pour over fillets. Bake uncovered in hot 400 degree oven for 25 minutes. Sprinkle with cheese and paprika and bake 10 more minutes. Serves 8.