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Crab Stuffed Red Snapper


1/3 cup minced onion
3 tablespoons butter
1/2 pound crab meat
1/2 cup fresh bread crumbs
1/4 cup fresh chopped parsley
1/4 cup heavy cream
1 teaspoon lemon thyme
4-pound red snapper, dressed for stuffing
salt and pepper
1/3 cup dry white wine mixed with 1/3 cup melted butter

Sauté onion in butter until golden. Remove from heat and mix in the crab meat, bread crumbs, parsley, heavy cream, and lemon thyme. Sprinkle cavity of fish lightly with salt and pepper. Stuff the fish and skewer edges securely. Place fish in a greased baking pan, pour wine-butter mixture over fish. Bake in 400 degree oven, uncovered for 30 minutes or just until the flesh is opalaque, basting frequently with wine sauce.

Serves 4 to 6.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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