|Green onion||1⁄4 Cup (4 tbs), chopped|
|Butter||1⁄4 Cup (4 tbs)|
|Canned mushrooms||4 Ounce, chopped (1 Can)|
|Canned crab meat||16 1⁄2 Ounce, drained (1 Can)|
|Cracker crumbs||1⁄2 Cup (8 tbs)|
|Parsley flakes||2 Tablespoon|
|Flounder fillets||2 Pound, cut in serving pieces|
|Milk||1⁄2 Cup (8 tbs)|
|Sherry||1⁄3 Cup (5.33 tbs)|
|Cheddar cheese||1 Cup (16 tbs), shredded|
|Parsley flakes||1 Teaspoon|
1 In a 2-quart glass casserole, combine green onion and butter and cook for 2 to 3 minutes, stirring after every minute.
2. Drain mushrooms and reserve liquid.
3 Combine mushrooms, crab meat, cracker crumbs, 2 tablespoons parsley flakes, salt, and pepper with cooked onion.
4 Spread the mixture over fish fillets.
5 Roll up each piece of fish and secure with a wooden pick. Place seam side down in a 10-inch glass baking dish.
6 In a 4-cup glass measure, heat butter 30 seconds. Stir in flour and salt.
7 Add enough milk to reserved mushroom liquid to make 1 cup.
8 Gradually stir milk and sherry into the flour mixture.
9 Cook the sauce for 2 to 3 minutes, stirring every minute, until thickened.
10 Pour the sauce over flounder.
11 Cook the flounder for 6 to 8 minutes, rotating dish one-quarter turn halfway through cooking time.
12 Sprinkle cheese, paprika, and 1 teaspoon parsley flakes over the fish.
13 Cook for 3 to 5 minutes, or until fish flakes easily with fork.
14 Serve hot.