Baked Stuffed Red Snapper

One 4 to 5 lb Red Snapper
12 oz crab meat
1 cup green onion, chopped
1 cup onion, chopped
1 cup celery, chopped
1 cup bread crumbs
2 eggs
1 tsp salt
1/2 tsp red pepper
1 tsp black pepper
1/4 tsp garlic powder
3 tsp lemon juice

Wash and dry fish; set aside. Preheat oven to 375F. In a large bowl, mix crab meat, onions, celery, breadcrumbs, eggs and seasonings. Rub fish with lemon juice and stuff mixture in cavity of fish; if any is left over place around fish in pan. Bake for 1 to 1-1/2 hours. Allow to cool five minutes before serving.

Serves 4.

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Cajun Country -- New Iberia, Louisiana