Red Snapper Stuffed with Crabmeat Recipe

Name: Red Snapper Stuffed with Crabmeat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole dressed red snapper, at least 7 pounds; Salt and pepper to taste; Garlic powder to taste; Onion salt to taste; 2 pounds crabmeat, picked free of shell; 2 eggs, beaten; 1 medium onion, chopped; 1 sleeve saltine crackers, crushed; 6 slices bacon; 2 slices lemon; 1/4 teaspoon dried dill or 1 tablespoon chopped fresh dill

Servings: persons

1 whole dressed red snapper, at least 7 pounds
Salt and pepper to taste
Garlic powder to taste
Onion salt to taste
2 pounds crabmeat, picked free of shell
2 eggs, beaten
1 medium onion, chopped
1 sleeve saltine crackers, crushed
6 slices bacon
2 slices lemon
1/4 teaspoon dried dill or 1 tablespoon chopped fresh dill

1
Preheat oven to 350 degrees.
2
Line a baking pan with aluminum foil.
3
Grease the foil so the fish wont stick.
4
Lay the fish in the pan.
5
Season inside and out with salt, pepper, garlic powder, and onion salt.
6
Make two slits on the side of the fish facing up.
7
To stuff the fish, mix the crabmeat, beaten eggs, chopped onion, saltines, salt, and pepper to taste.
8
Stuff this mixture in the cavity of the fish.
9
If it is more than the fish will hold, put it all around the cavity.
10
Lay bacon and lemon slices on fish and lightly sprinkle with dill.
11
Bake, covered, for 1 hour.
12
Remove cover for the last few minutes to brown.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole dressed red snapper, at least 7 pounds, Salt and pepper to taste, Garlic powder to taste, Onion salt to taste, and more.

Yes, Red Snapper Stuffed with Crabmeat falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Snapper Stuffed with Crabmeat

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