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Crabmeat Stuffed Baked Red Snapper

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Ingredients
  Red snapper 5 Pound (1 Whole)
  Onion 1 Small, minced
  Celery ribs 3 , chopped
  Butter/Oleo 3 Tablespoon
  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
  Salt 1 Teaspoon
  Worcestershire 3 Tablespoon
  Tabasco 1 Dash
  Salt To Taste
  Pepper To Taste
Directions

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.
Mix well.
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.
Serves 6.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Fish
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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