Hot Crab & Shrimp Stuffed Red Snapper
Hot Crab and Shrimp Stuffed Red Snapper recipe
Yield
6 servingsPrep
⅓ hrsCook
1 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
hot |
|
| 1 | cup |
butter
melted |
|
| 4 | large | eggs |
|
| 1 | cup | all-purpose flour |
|
| ¼ | cup |
celery
diced |
|
| ¼ | cup |
onions
diced |
|
| 1 | bay leaves |
*
|
|
| ½ | cup | crab meat |
|
| ½ | cup | shrimp |
*
|
| 4 | red hot pepper sauce |
*
|
|
| 1 | tablespoon | prepared mustard |
|
| 1 | tablespoon | salt and black pepper |
*
|
| ½ | cup |
white wine
dry |
*
|
| 1 | large | red snapper, whole fish |
*
|
Directions
Make a roux of hot water, butter and eggs in heavy pan.
Add flour, stir until thick and smooth over medium heat (about 15 minutes).
In frying pan, sauté celery, onion, bay leaf, crabmeat, shrimp, hot sauce, mustard, salt and pepper in additional butter.
Add roux to sauce mixture; simmer 5 minutes.
Remove bay leaf. Add wine. Stuff snapper.
Bake in 350℉ (180℃). oven for 40 to 60 minutes.
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