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Baked Red Snapper with Crab Meat

1 red Snapper, scaled & cleaned
2 cups flaked Crab Meat
2 cups soft bread crumbs
1/4 cup chopped parsley
1/4 cup chopped fresh dill
1/2 cup chopped celery leaves
1 cup tomato-vegetable juice
Salt & pepper
3 cups water
1 bay leaf
6 peppercorns
1/4 cup soft butter mixed with 1/4 cup all-purpose flour
1/2 cup mayonnaise
2 Tbsp. tomato paste
Lime slices
Watercress sprigs or parsley


Have Snapper boned and head removed, reserve bones and head.


In a bowl, mix Crab Meat, crumbs, parsley, dill, celery leaves, vegetable juice and salt and pepper to taste. Stuff Snapper with mixture and fold over Snapper to enclose stuffing. Place in a heavy oiled 9 x 13 x 2 inch pan. Bake in a preheated 350 degree oven for 40 to 45 minutes or until Snapper is white and opaque.


In a 1 1/1 quart saucepan, combine fish bones and head with water, bay leaf and peppercorns. Simmer uncovered for 30 minutes.


Strain broth and return to saucepan. Add butter-flour mixture and stir over medium heat until sauce bubbles and thickens. Stir in mayonnaise and tomato paste and simmer for 5 minutes.


Place Snapper on serving platter and surround with lime slices and watercress or parsley. Serve sauce separately. This in an excellent dish that is a beautiful entree for Christmas dinner party.



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