|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned sliced mushrooms||3 Ounce, drained (1 Can)|
|Cooked crab meat||1 Cup (16 tbs), flaked|
|Coarse saltine cracker crumbs||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
|Flounder fillets||2 Pound|
|All purpose flour||3 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Shredded process swiss cheese||4 Ounce (1 Cup)|
In 4-cup glass measure, cook onion in 4 tablespoons butter at HIGH for 2 minutes, stirring once.
Stir in mushrooms, crab, crumbs, and parsley.
Sprinkle fillets with salt and pepper.
Spread 1/3 cup filling over each fillet.
Roll fillets and place, seam side down, in 12 x 7 1/2 x 2-inch baking dish.
In same 4-cup measure, melt 3 tablespoons butter at HIGH for 45 seconds.
Blend in flour and salt.
Cook at HIGH for 4 minutes or till thickened and bubbly, stirring after each minute.
Stir in wine.
Pour wine sauce over fillets.
Cook, covered, at MEDIUM HIGH (7) for 8 to 10 minutes or till fish flakes easily with a fork, rearranging rolls after 5 minutes.
Sprinkle with cheese and paprika.
Cook at MEDIUM HIGH (7) for 1 to 2 minutes or till cheese melts.