Stuffed Sole

1/2 cup chopped onion
4 1/4 ounces shrimp, canned
2 1/4 ounces mushrooms, canned, sliced
1 tablespoon margarine, imitation
1/4 pound crab meat, canned
1 1/4 pounds sole fillets
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
10 1/2 fluid ounces cream of mushroom soup, condensed
1/4 cup chicken broth, reduced sodium
1 tablespoon water
1/3 cup cheddar cheese, lowfat
1 tablespoon minced fresh parsley

In a saucepan, saute onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through.
Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. Place in a greased baking dish.
Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. Cover and bake at 400 degrees for 30 minutes. Sprinkle with parsley; return to oven, uncovered, for 5 minutes or until the fish flakes easily with a fork.
Serve over rice, if desired.