Stuffed Flounder

• 1/4 c. chopped onion
• 1/4 c. butter or oleo
• 1 (3 oz.) can drained mushrooms (reserve liquid)
• 1 (7 1/2 oz.) can crab meat, drained
• 1/2 c. coarse saltine cracker crumbs
• 2 Tbsp. chopped parsley
• 1/2 tsp. salt
• 2 lb. flounder fillets
• 3 Tbsp. butter
• 3 Tbsp. flour
• 1/4 tsp. salt
• milk
• 1/2 c. dry white wine
• 4 oz. shredded Swiss cheese (1 c.)
• 1/2 tsp. paprika

1. In skillet, cook onions in 1/4 cup butter until tender but not brown.
2. Stir drained mushrooms in skillet with flaked crab, cracker crumbs, parsley, 1/2 teaspoon salt and dash of pepper.
3. Spread mixture over flounder fillets.
4. Roll fillets and place seam side down in 12 x 7 1/2 x 2-inch baking dish.
5. In saucepan, melt 3 tablespoons butter.
6. Blend in flour and 1/4 teaspoon salt.
7. Add enough milk to mushroom liquid to make 1 1/2 cups.
8. Add with wine to saucepan.
9. Cook and stir until mixture thickens and bubbles. Pour over fillets.
10. Bake in hot oven at 400u0b0 for 25 minutes. Sprinkle with cheese and paprika.
11. Return to oven.
12. Bake 10 minutes longer or until fish flakes easily with fork.
13. Serves 8.

onion, butter, mushrooms, crab meat, coarse saltine cracker crumbs, parsley, salt, flounder fillets, butter, flour, salt, milk, white wine, swiss cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243867 (may not work)