Baked Stuffed Snapper

Ingredients

Topping
3 oz. mayonnaise
1 tsp. lemon juice
1 tsp. Phillips Seafood Seasoning
1 whole egg
Liquid Mix
4.5 oz. mayonnaise
2 whole eggs
1 tsp. Worcestershire sauce
1 tsp. Phillips Seafood Seasoning
2 tsp. dry parsley
1 tsp. lemon juice
1.5 oz. melted butter

Fish
8 pieces snapper fillets (5 oz. each)
3 oz. Phillips Seafood Seasoning
2 oz. paprika
¼ C. water
1 oz. all purpose flour
Crab Stuffing
1 lb. Phillips Backfin Crab Meat
Garnish: breadcrumbs and parsley

Preparation Instructions

1. Thoroughly mix topping ingredients in small mixing bowl. Set aside for later use.
2. Combine ingredients for liquid mix in a medium mixing bowl. Consistency will be creamy.
3. In another large mixing bowl, add the crab meat and gently fold into the liquid mix. Consistency should be moist, but not runny. Refrigerate for 30-45 minutes.
4. Preheat oven to 350 degrees.
5. Place 4 of the 8 pieces of snapper on a cookie sheet (try to select the smaller pieces).
6. Season with salt, pepper and seafood seasoning as desired.
7. Pour ¼ cup of water onto the cookie sheet to prevent sticking.
8. Place 3 oz. of crab mixture into the middle of all four pieces of snapper.
9. Take the larger 4 pieces of snapper and slice an opening with a knife from top to bottom to allow crab meat to come through. Place on top of crab mixture.
10. Add salt, pepper, seafood seasoning, paprika, and flour on top of fish.
11. Cover pan with saran wrap to retain moisture then cover with aluminum foil to prevent burning.
12. Bake for 15-20 minutes, checking after 12 minutes.
13. Fish should be flaky inside and out and crab mixture should be hot to touch internally when done.
14. Remove cookie sheet and baste fish with topping. Sprinkle with paprika and a pinch of breadcrumbs.
15. Broil until topping is brown.

Recipe Source

Phillips Original Recipe