1/4 c. chopped onion
1/4 c. butter
1 (3 oz.) can mushrooms
1 (7 1/2 oz.) crab meat, fresh or canned
1/2 c. Saltine crumbs
1/2 tsp. salt and pepper
2 tbsp. parsley, snipped
2 lb. flounder fillets (8)
3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
1/3 c. dry white wine
4 oz. shredded Swiss cheese
Milk

In skillet cook onion in 1/4 cup butter until tender. Drain sliced mushrooms; reserve liquid. Stir mushrooms into skillet with crab, cracker crumbs, parsley, 1/2 teaspoon salt, and pepper. Spread mixture over flounder. Roll flounder and place seam side down in a 2 x 7 1/2 x 2 inch baking dish. In saucepan melt 3 tablespoons butter. Blend in flour and salt. Add enough milk to mushroom liquid to make 1 1/2 cups. Add with the wine to saucepan. Cook and stir until thick and bubbly. Pour over fillets. Bake at 400 degrees for 25 minutes. Sprinkle with cheese and return to oven and bake 10 minutes longer until fish flakes. Serves 8.