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Red Snapper Maxims

1 lb Fresh mushrooms
1 lb Lump crabmeat
Cooking oil
4 Red snapper; red fish or sea trout filets cleaned of bones and skin
2 Eggs; beaten with small amount of milk
2 tb Chopped parsley
Lemon wedges

Slice mushrooms and sauté in a small amount of butter. After mushrooms start to turn brown add crabmeat and set aside. Heat 1 inch of oil to 350 degrees in a large iron skillet. Put filets in flour, then egg, then flour and place in skillet. Cook fish until golden brown, turn and cook the same on other side. Reheat mushroom/crabmeat mixture and add one large spoonful to each filet. Brown butter in pan and add chopped parsley and pour over each filet. Serve with lemon wedges. Yield: 4 servings.

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