Crabmeat Stuffed Baked Red Snapper
|Red snapper||5 Pound (1 Whole)|
|Onion||1 Small, minced|
|Celery ribs||3 , chopped|
|Egg||1 , beaten|
|Bread crumbs||2 1⁄2 Cup (40 tbs)|
|Chopped parsley||1 Tablespoon|
|Chicken stock/Fish stock||1 Cup (16 tbs)|
|Canned white crabmeat||6 1⁄2 Ounce (1 Can)|
|Onion||1 , sliced|
|Bell pepper||1 Small, sliced|
|Lemon||1 , sliced|
|Salad oil||1 Cup (16 tbs)|
|Lemons||1 1⁄2 , juiced|
Clean and prepare fish.
The head may be left on if you prefer.
Season the fish inside and out with salt and pepper.
Make a stuffing by sauteing onion and celery in butter or oleo.
Combine with egg, bread crumbs, parsley, stock and crabmeat.
Stuff the snapper with this before baking and use skewers to secure opening.
Place snapper in oiled, shallow pan.
Score top if fish is very large and thick.
Arrange slices of onion, bell pepper and lemon over fish.
Prepare basting sauce.
Combine salad oil, lemon juice, salt, Worcestershire and Tabasco.
Dribble basting sauce over fish and bake uncovered at 350-375 degrees for about 10 minutes per pound, or until the fish flakes easily.
Baste often with sauce while baking.