1/4 c. chopped onion
1/4 c. butter
1 (3 oz.) can broiled, chopped mushrooms, drained, reserve liquid
1 (7 1/2 oz.) can crab, drained
1/2 c. coarse saltine crumbs
2 tbsp. salt
2 tbsp. snipped parsley
Dash pepper
2 lbs. flounder fillets (8)
3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
Milk
1/3 c. dry white wine
4 oz. process Swiss cheese, shredded (1 c.)
1/2 tsp. paprika

In skillet, cook onion in 1/4 cup butter until tender, but 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 12" x 7 1/2" x 2" baking dish.

In saucepan, melt 3 tablespoons butter. Blend in flour and 1/4 teaspoon salt. Add enough milk to mushroom liquid to make 1 1/2 cups. Add with wine to saucepan. Cook and stir until thickened and bubbly. Pour over fillets.

Bake in hot oven, 400 degrees, for 25 minutes. Sprinkle with cheese and paprika. Return to oven. Bake 10 minutes. Serves 8.