Tuesday, December 26, 2006

Crab-Stuffed Red Snapper


This was the main course of Christmas Dinner. It was very good and rather simple to put together. The kids really liked it as it was mild and not very...fussy. I was not very happy with the outcome of the crab stuffing. I had a little left over from stuffing and I baked it alongside the fish. I thought this stuffing baked seperate tasted much better than what was in the fish. I think this is due, in part, to how fast the fish cooked, it didn't allow the stuffing to get up to temperature long enough to really meld with the fish. I think the children enjoyed the head on the fish more than anything!! There was as much talk of eyeballs at the table as there was about the toys under the tree! I found this recipe at


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

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.

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