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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 13x9 inch baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. Cover and bake at 400 for 30 minutes. Sprinkle with parsley; return to the oven, uncovered, for 5 minutes or until the fish slakes easily with a fork. Serve over rice if desired.
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