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  1. katry Says:

    Ransom Riggs quote

  2. Morpfy Says:

    Crabmeat-Stuffed Red Snapper with Champagne Beurre Blanc

    1 (6-pound) snapper
    2 pounds lump crabmeat
    1/2 cup minced green pepper
    1/2 cup minced pimiento
    1 cup minced scallions
    1 cup minced celery
    2 tablespoons (1/4 stick) unsalted butter, melted
    1 tablespoon Worcestershire sauce
    1 teaspoon Tabasco
    1 teaspoon fresh thyme
    2 slices white bread, without crusts
    1 cup milk
    1/2 cup (1 stick) unsalted butter
    1 cup brut champagne
    Salt and pepper to taste

    Preheat oven to 400 degrees F.
    Bone the snapper,leaving the head and tail intact.
    Pick over crabmeat for filament,and toss with vegetables,butter,and seasonings.
    Soak bread in milk,squeeze out the excess,and crumble the soggy bread into crabmeat mixture.
    Stuff the snapper with the crab mixture and place in a shallow baking pan.
    Moisten with champagne,dot with butter,add salt and pepper to taste and bake for about 30 minutes.

    Yield 6 servings

    • katry Says:

      I love this recipe but I can’t get red snapper down here. A while back I asked at two fish markets as I wanted snapper for a special dish but both said they couldn’t get any.

      I’m going to copy this just in case.

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