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Crab Stuffed Red Snapper Recipe
|Tomato||1⁄2 Cup (8 tbs), seeded peeled chopped|
|Celery||1⁄3 Cup (5.33 tbs), thinly sliced|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Onion||2 Tablespoon, chopped|
|Snipped parsley||1 Tablespoon|
|Shredded monterey jack cheese||1 Cup (16 tbs)|
|Canned crab meat||6 1⁄2 Ounce, drained (1 Can)|
|Chili sauce||2 Tablespoon|
|Lemon juice||1⁄2 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Dressed red snapper/Lake trout||3 1⁄2 Pound|
Calories 504 Calories from Fat 79
% Daily Value*
Total Fat 14 g21.7%
Saturated Fat 6.2 g31%
Trans Fat 0 g
Cholesterol 212.4 mg
Sodium 785.7 mg32.7%
Total Carbohydrates 4 g1.4%
Dietary Fiber 1 g4.2%
Sugars 1.5 g
Protein 91 g181.9%
Vitamin A 18.3% Vitamin C 27.5%
Calcium 37.4% Iron 9.2%
*Based on a 2000 Calorie diet
Microwave at High 2 to 3 1/2 minutes, or until vegetables are tender, stirring after half the time.
Stir in remaining ingredients except fish.
Spoon crab mixture into fish cavity.
Freeze on wax paper-lined tray until firm.
Wrap, label and freeze no longer than 3 months.
To serve, unwrap and place on baking sheet or roasting rack.
Cover with wax paper.
Microwave at High 3 minutes.
Reduce power to 70% (Medium-High).
Microwave 18 to 23 minutes, or until fish near backbone flakes easily with fork, turning over once during cooking and rotating 2 or 3 times.
Let stand 5 to 10 minutes.