Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Crab-Stuffed Red Snapper
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- #14218
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/3 cup minced onion
3 tablespoons butter
1/2 pound backfin crab meat
1/2 cup fresh bread crumbs
1/4 cup fresh chopped parsley
1/4 cup heavy cream
1 teaspoon lemon thyme
4 pounds red snapper, dressed for stuffing
salt and pepper
1/3 cup dry white wine
mixed with
1/3 cup melted butter
directions
Saute onion in butter until golden. Remove from heat and mix in the crab meat, bread crumbs, parsley, heavy cream and lemon thyme.
Sprinkle cavity of fish lightly with salt and pepper. Stuff the fish and skewer edges securely. Place fish in a greased baking pan, pour wine-butter mixture over fish.
Bake in 400 degrees F oven, uncovered for 30 minutes or just until the flesh is opaque, basting frequently with wine sauce.
added by
TheCrabPlace
nutrition data
539 calories, 24 grams fat, 3 grams carbohydrates, 71 grams protein per serving. This recipe is low in carbs.
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