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Stuffed Flounder (or Sole) Recipe

( Better Homes & Gardens Cookbook Recipe)
1/4 cup chopped onion
1/4 cup butter or margarine
1 3- ounce can broiled chopped mushrooms, drained (reserve liquid)
1/2 cup coarse saltine cracker crumbs
2 tablespoons snipped parsley
1/2 teaspoon salt
Dash pepper
2 pounds fillets (8) Flounder or Sole
1 7-1/2 oz can of Crab meat drained and with cartilidge removed
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/3 cup dry white wine
4 ounces process Swiss cheese, shredded (1 cup)
1/2 teaspoon paprika
In skillet, cook onion in 1/4 cup butter till tender, but not brown. Stir mushrooms into skillet with flaked crab, cracker crumbs, parsley, 1/2 teaspoon salt, and pepper. Spread over flounder fillets. Roll the fillets and place, seam-side down in 12 x 7-1/2 x 2 inch baking dish. In saucepan, melt 3 tablespoons butter. Blend in flour and 1/ 4 teaspoon salt. Add enough milk to mushroom liquid to make 1 and 1/2 cups. Add with wine to saucepan. Cook and stir until thickened and bubbly. Pour over filets. Bake in hot oven (400) for 25 minutes. Sprinkle with cheese and paprika. Return to oven. bake 10 minutes longer, or till fish flakes easily with fork. Serves 8.








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