Crab Stuffed Red Snapper Recipe
Summary
Preparation Time15 MinCooking Time25 Min
Ready In40 MinHealth IndexHealthy
Ingredients
| 1/2 cup chopped, seeded, peeled tomato | ||
| Celery | 1/3 Cup (16 tbs), thinly sliced | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Onion | 2 Tablespoon, chopped | |
| Snipped parsley | 1 Tablespoon | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
| Crab meat | 1 Can (10oz), drained | |
| Chili Sauce | 2 Tablespoon | |
| Lemon juice | 1/2 Teaspoon | |
| Ground coriander | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Red snapper | 3 1/2 Pound, dressed | |
Directions
In 1-qt casserole combine tomato, celery, green pepper, onion and parsley; cover.
Microwave at High 2 to 3 1/2 minutes, or until vegetables are tender, stirring after half the time.
Drain.
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.
Microwave at High 2 to 3 1/2 minutes, or until vegetables are tender, stirring after half the time.
Drain.
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.
Chef
