Total Time
Prep 15 mins
Cook 20 mins

This recipe was shared by Crappito's restaurant in Houston. It's simple and delicious. Any firm fish may be used.

Ingredients Nutrition


  1. Melt butter in large saute pan over med-high heat.
  2. Dredge filets in flour and saute in butter approximately 2 minutes on each side.
  3. Add bell pepper and mushrooms and saute 3 minutes.
  4. Turn filets and add wine and lemon juice and reduce for 2 to 3 minutes.
  5. Remove fish to serving plates and add crab meat and saute with other ingredients just until heated.
  6. Spoon over fish and serve.


Most Helpful

This is a new favorite of mine!! I couldn't find red snapper so I used haddock instead. I did cook the fish a little longer than stated but the fillets were a little thick. It was just perfect! The man thought the wine was a little overpowering, but this dish was right up my alley! Loved it! Thanks PanNan!

Kim127 July 16, 2003

Made mostly as written for Culinary Quest #3 (Bahamas) - Like a prior reviewer, I also took a liberty & used baby shrimp vs crabmeat which is very hard to find here. I used lovely thin fillets of sole. Because they were so thin, I "stacked" 2 fillets together & cooked them together. I also used canned mushrooms as a matter of convenience since neither fresh nor canned mushrooms were specified. We eat a lot of fish here in Iceland & enjoyed your recipe very much, Pan Nan. It's my kind of recipe -- A tasty quick-fix. Thx for sharing this recipe w/the Quest.

twissis August 06, 2016

This was a really tasty way to prepare snapper and very easy. We enjoyed it very much. Made as posted. Thanks!

Dr. Jenny February 03, 2012

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