2 lbs. filet of sole (8 pieces)
1/4 c. chopped onion
1/4 c. butter
6 oz. mushrooms, chopped
13 oz. king crab, canned or frozen
1/2 c. crushed saltines
2 tbsp. fresh parsley
1/2 tsp. salt

Saute onion in butter until tender. Add mushrooms and saute several minutes. Add remaining ingredients. Spread on filets. Roll and put seam side down in 9 x 13 inch pan.

SAUCE:

3 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1 1/2 c. milk
1/3 c. dry sherry
4 oz. grated Swiss cheese
1/2 tsp. paprika

Melt butter and blend in flour and salt. Add milk and stir until smooth. Add sherry and stir 3 to 5 minutes or until thick. Pour sauce over filets. Bake uncovered until sauce bubbles. Sprinkle cheese and paprika and bake 5 minutes more until cheese melts. Serves 8.