3 tbsp. butter
3 tbsp. all purpose flour
1/2 tsp. salt
1 1/2 c. milk
1/3 c. dry wine
1 c. shredded Swiss cheese (4 oz.)
1/3 c. minced onion
2 tbsp. butter
1 (6 1/2 oz.) can crab meat, drained and flakes (fresh or imitation crab may be substituted)
1 (4 oz.) can mushrooms, drained and finely chopped
1/2 c. coarsely cracker crumbs
Salt
Freshly ground white pepper
2 lbs. sole fillets
Snipped parsley

Melt 3 tablespoons butter in 1 quart glass measuring pitcher in microwave over (about 1 minute at high). Stir in flour and 1/2 teaspoon salt. Add milk and wine gradually, stirring until smooth. Cook uncovered, 4 minutes at high, or until thickened; stir once. Stir in cheese, and set aside.

Put onion and tablespoons of butter into a 1 quart casserole. Cook uncovered in microwave over 2 minutes at high, or until onion is tender; stir after 1 minute. Add crab, mushrooms, and crumbs to onion; mix well. Season with salt and pepper.

Cut fillets into uniform serving size pieces. Lay each fillet white side down and sprinkle with salt and pepper. Dividing the stuffing evenly, spread stuffing almost the full length of each fillet. Roll up and place seam side down in an 8 inch square glass baking dish. Cover with waxed paper.

Cook in microwave over 5 minute at high, rotate dish 1/2 turn after 3 minutes and rearrange fish. With a bulb baster, draw off any juices in baking dish and stir into the sauce. Cover and cook 4-5 minutes at high, or until fish flakes easily when tasted with a fork. Remove from oven. Cover with plastic wrap and let stand 5 minutes.

Meanwhile, heat sauce uncovered in microwave oven 5 minutes at high, or until cheese is melted; stir once. Pour sauce into a sauce boat and garnish with parsley. Serve with fish. Makes 8 servings.