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