Captain Jolly Roger's Stuffed Flounder

Main courses

4 to 6 flounder filets
8 to 12 ounces crab meat
1 tablespoon Old BaySseasoning
1/2 teaspoon black pepper
1 egg
1 tablespoon parsley flakes
1/2 cup seasoned breadcrumbs
1/4 cup of butter, divided
1/4 cup onion, chopped
1/4 cup celery, chopped
1 clove garlic, minced
2 to 4 strips of bacon, cut in half, fried
4 oz cheddar cheese, sliced
2 cans cream of shrimp soup 1/4 cup of grated parmesan cheese
Paprika, pinch
Basil, pinch


Lightly salt and pepper filets; place on cutting board and set aside. In large bowl, combine crab meat, Old Bay, pepper, egg, parsley, and breadcrumbs. Mix lightly with a fork. Place half of butter (1/4-stick) in small pan. Add onion, celery, and garlic; sauté until tender. Add remaining butter to same pan and melt. Add to crab mix, then stir to blend into mixture. Make small, twinkie-shaped balls of mixture. With each filet laid flat on cutting board, place 1 ball of mixture on each filet, topped with 1 piece of bacon and a slice of cheese. Roll up the filet with the mixture in the middle and secure with toothpicks.

Cook soup as directed. Pour half of prepared soup in baking dish. Place filets in dish. Pour remaining soup over fish, completely covering. Sprinkle lightly with grated parmesan, paprika and basil.

Bake at 350 degrees for 40 minutes.

After baking, place filets on plate. Remove toothpicks. Slice pinwheel style. Ladle shrimp soup/sauce over slices. Shrimp sauce goes great over rice, as a suggested side dish.

For those who prefer to reduce the richness of the dish or who are not fond of sauce, just grease the baking dish, place in the filets and cover with melted butter. Then bake as directed.