Crab-Stuffed Red Snapper

Recipe by Phil Franco

Courtesy of

Top Review by Anne-Jeannette R.

I had lost my family recipe for crab stuffed snapper and was glad to find this basic one. However, I always use fillets and roll the stuffing inside like a pinwheel. Also, I add chopped green onions, pimentos and lemon zest to the stuffing. Capers are added to the wine sauce with a tiny touch of Jalapeño pepper. Just before serving, sprinkle the tops with freshly grated parmesan cheese and lightly dust with a hint of powdered chili pepper (or paprika).

Ingredients Nutrition


  1. Saute onion in butter until golden.
  2. Remove from heat and mix in the crab meat, bread crumbs, parsley, heavy cream, and lemon thyme.
  3. Sprinkle cavity of fish lightly with salt and pepper. Stuff the fish and skewer edges securely.
  4. Mix wine and butter together. Place fish in a greased baking pan, pour wine-butter mixture over fish.
  5. Bake in 400°F oven, uncovered for 30 minutes or just until the flesh is opaque, basting frequently with wine sauce.

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