How to make Captain Jolly Roger's Stuffed Flounder | Grand Strand Magazine - Myrtle Beach, SC

Ingredients

• 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