INGREDIENTS
2 TBSP. butter
1 cup onion, chopped
2 (4.5 oz.) cans small shrimp, drained
1 (4.5 oz.) can sliced mushrooms, drained
½ lb. cooked crabmeat
½ tsp. salt
¼ tsp. pepper
¼ tsp. paprika
½ tsp. Worchestshire sauce
1 can of cream of mushroom or potato soup
1/3 cup chicken broth
2 TBSP. water
2/3 cup shredded Cheddar cheese
2 TBSP. minced fresh parsley
4 or 6 flounder fillets patted dry
DIRECTIONS
Preheat oven to 400 degrees.
Lightly grease a 9x13 inch baking dish and set aside.
In a saucepan, melt butter and saute onion, shrimp and mushrooms until onion is tender.
Stir in crabmeat, salt, pepper, paprika and Worchestshire sauce; heat through.
Spoon the crab mixture onto each flounder fillet.
Roll the fillet up and fasten with toothpicks.
Place rolled fillets in prepared baking dish.
In a small bowl, whisk together soup of your choice, chicken broth and water until smooth. Pour over fillets and sprinkle the cheese over the top.
Cover the dish with aluminum foil and bake in preheated oven for 30 minutes.
Remove foil, sprinkle the parsley over top of fillets and return to oven, bake uncovered for 5 minutes.
Serves 4 to 6.
