"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Larry's Crabmeat Stuffed Red Snapper Recipe

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This recipe for Larry's Crabmeat Stuffed Red Snapper, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Ames
Added: Wednesday, May 3, 2006


6 fresh red snapper filets
1 lb. fresh crabmeat (claw or lump meat)
1 small yellow onion, finely chopped
2-3 ribs celery, finely chopped
1 small red bell pepper, finely chopped
1/2 stick unsalted butter plus 6 pats, divided
6-8 slices french bread, toasted
1 egg, beaten
juice of 1 lemon
cajun seasoning (I use Tony C's)
1/4 cup fresh parsley, finely chopped

Melt 1/2 stick butter in skillet. Add onion, celery and bell
pepper. Saute until very soft. Season as vegetables saute.
Remove from heat. Crumble french bread by hand and mix
into vegetables. Add egg and mix. Gently fold in crabmeat.
Divide mixture evenly into 6 balls. Season snapper filets. Cut
off small end of each filet, about 1/3. Place crabmeat ball on
large side of snapper and roll up end then place smaller cut
piece on top. Top each package with a pat of butter. Squeeze
with fresh lemon juice. May be assembled 3-4 hours ahead
and refrigerated but omit lemon juice until ready to bake. Place
in 350 oven for approximately 35 minutes. Sprinkle with fresh
parsley and serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes active time




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