Stuffed Flounder

2 pounds fresh flounder fillets (8 fillets)*
1-3 oz. can chopped mushrooms
¼ c. chopped onion
¼ c. butter or margarine
1 7-oz. can crabmeat, drained, flaked

½ c. coarsely crushed saltine crackers
tbsp. snipped parsley
½ tsp. salt
Dash pepper

Sauce

3 tbsp. butter or margarine
3 tbsp. all-purpose flour
¼ tsp. salt
Milk

⅓ c. dry white wine
1 c. shredded Swiss cheese (4 oz.)
Paprika

Preheat oven to 400°F.

Drain mushrooms, reserving liquid. In a skillet, cook onion in butter or margarine about 3 minutes or until tender, but not brown. Stir drained mushrooms into skillet with flaked crabmeat, cracker crumbs, parsley, salt, and pepper. Spread filling lengthwise over flounder fillets. Fold fillets over filling, tucking fish under. Place the filled fish fillets, seam side down, in a 12 X 7½ X 2” baking dish.

To prepare sauce, melt butter or margarine in a sauce pan. Stir in flour and salt. Add enough milk to mushroom liquid to make 1½ c. total liquid. Add liquid mixture with wine to saucepan. Cook and stir until sauce is thickened and bubbly. Pour sauce over fillets. Bake uncovered in a 400°F oven for 30 minutes or until fish flakes easily when tested with a fork. Sprinkle with Swiss cheese and paprika. Return to oven. Bake 5 minutes longer or until cheese is melted.

* If fish fillets are in pieces, press fish together to form 8 whole pieces.

YIELD: 8 servings