So I’ve been getting harassed about my Crab-Stuffed Jerk Red Snapper recipe. It’s Here! It’s finally here. I hope you all enjoy. Impress that new person in your life with a delicious and hearty meal.
1/3 cup minced onion
6 tbsp. butter
I Cup of crab meat (Dungeness Crab preferred, Blue Crab Will Do)
1/2 cup Crushed Saltine Crackers
1/4 cup fresh chopped parsley
1/4 cup heavy cream
1/4 cup diced Yellow Bell Pepper
1/4 cup diced Red Bell Pepper
1/4 cup diced Green Bell Pepper
1 Large red snapper
Jerk Seasoning (Walkerswood Brand Preferred)
Salt and pepper, to taste
1/3 cup dry white wine
Boil Crabs in a large Pot with 2 Bulbs of Garlic, Crab Boil Seasoning and 1/3 Cup of Dry White Wine. Remove crabs once shells turn red and crabs begin to float. Allow crabs to cool, crack open claws and body in order to extract meat. Put 1 cub of crab meat to the side for stuffing mixture. Saute onion in butter until golden. Remove from heat and mix in the crab meat, saltine crackers, parsley, heavy cream, and bell peppers. Sprinkle cavity of fish lightly with salt and pepper and rub a 1/2 tsp of Jerk seasoning within. Stuff the fish and skewer edges securely. Rub 2 Tbsp (adjust according to actual size of fish. Use pics to give you an Idea) of Jerk Season on the outside of the red snapper. Place fish in a greased baking pan. Bake in 400°F oven, uncovered for 30 minutes or just until the flesh is opaque.