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Crab-Stuffed Red Snapper
  • 1/3 cup minced onion
  • 3 tablespoons butter
  • 1/2 pound backfin 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
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. 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 opaque, basting frequently with wine sauce. Serves4 to 6.
If you feel in the mood to experiment, many different kinds of fish can be found at your local seafood market. There are fascinating discoveries ahead for people with some imagination and initiative.
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