Art'S Red Snapper

Name: Art'S Red Snapper
Ingredients: 5 slices very dry white or sourdough bread with crusts, torn into small pieces.; 1 cup milk, or oat milk; 1/3 stick butter; 1/2 cup chopped onion; 1/3 cup minced parsley; 1 can [6 ox.] crab meat, drained & flaked; Salt and pinch of cayenne pepper; 2 whole red snappers [1 1/2 to 2 lbs. each]; Paprika, thin slices of butter, lemon slices; 2 cans [1lb. each] whole tomatoes

10 ingredients

1 steps

Ingredients

5 slices very dry white or sourdough bread with crusts, torn into small pieces.
1 cup milk, or oat milk
1/3 stick butter
1/2 cup chopped onion
1/3 cup minced parsley
1 can [6 ox.] crab meat, drained & flaked
Salt and pinch of cayenne pepper
2 whole red snappers [1 1/2 to 2 lbs. each]
Paprika, thin slices of butter, lemon slices
2 cans [1lb. each] whole tomatoes

Directions

1

Combine bread and milk. Let stand until bread absorbs milk. Melt butter in large skillet. Add onion and saute until opaque. Add bread mixture, parsley, crab, salt & cayenne. Sprinkle inside of snapper with paprika. Pack stuffing lightly in cavities of snappers. Place snapper with mound of stuffing in center of well-oiled 9x13 pan. Top snapper with butter and lemon slices. Drain tomatoes and place whole tomatoes next to snappers. Season with salt and pepper. Bake uncovered in 375 degree oven for 45 minutes or until fish flesh is opaque when tested with a fork.