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Crab-Stuffed Red Snapper

  • 1/3 cup minced onion
  • 3 tablespoons butter
  • ½ pound backfin crab meat
  • ½ cup fresh bread crumbs
  • ¼ cup fresh chopped parsley
  • ¼ 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

Sauté onion in butter until golden. Remove from heat and mix in the crab meat, bread crumbs, parsley, heavy cream and lemon thyme.

Lightly salt and pepper the fish cavity. Stuff the fish and skewer edges securely. Place fish in a greased baking pan. Pour wine-butter mixture over fish. Bake uncovered in 400-degree oven for 30 minutes or just until the flesh is opaque, basting frequently with wine sauce.

Serves4 to 6.

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