Stuffed Flounder

1/4 cup Onion, chopped

1/4 cup Butter or Margarine

1 (3-oz.) can Broiled Mushrooms, drained & chopped (reserve liquid)

1 (7-1/2-oz.) can Crab Meat, drained & cartilage removed

1/2 cup Coarse Saltine Cracker Crumbs

2 T. Parsley, snipped

1/2 tsp. Salt

2 lbs. Flounder Fillets (8)

3 T. Butter

3 T. All Purpose Flour

1/4 tsp. Salt

Milk

1/3 cup Dry White Wine

(4-oz.) Process Swiss Cheese, shredded

1/2 tsp. Paprika

In skillet, cook onion in 1/4 cup butter till tender, but not brown.

Stir drained mushrooms in skillet with flaked crab, cracker crumbs, parsley, 1/2 teaspoon salt, and dash of pepper.

Spread mixture over flounder fillets.

Roll fillets and place seam side down in 12 x 7-1/2 x 2 inch 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 mixture thickens and bubbles.

Pour over fillets.

Bake in hot oven (400°) for 25 minutes.

Sprinkle with cheese and paprika.

Return to oven.

Bake 10 minutes longer, or until fish flakes easily with fork.

Serves 8.

Enjoy!

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