Crab-Stuffed Red Snapper

1/3 cup minced onion
3 tbsp. butter
1/2 lb. crab meat
1/2 cup fresh bread crumbs
1/4 cup fresh chopped parsley
1/4 cup heavy cream
1 tsp. lemon thyme
4 lb. red snapper, dressed for stuffing
Salt and pepper, to taste
1/3 cup dry white wine
1/3 cup melted butter

Directions:

Saute 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. Mix wine and butter together. Place fish in a greased baking pan, pour wine-butter mixture over fish. Bake in 400°F oven, uncovered for 30 minutes or just until the flesh is opaque, basting frequently with wine sauce.

User Reviews:

I used a whole 4# red snapper and this was VERY good. The only problem that I had was the stuffing. I don't think it was cooked well enough. I will make this again but I will cook the stuffing on the side.

submitted by oliveview on November 03, 2005

This was awesome. I didn't measure the wine or the cream, I just eyeballed them. I left out the lemon thyme and parsley - still terrific. Also - I didn't use whole red snapper - I used snapper filets, and I split them down the middle and put the stuffing in the separation of the filets. Still very attractive. Thank you, Kevin!

submitted by newcook0503 on December 01, 2004

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