Snapper stuffed with crab and shrimp
Ingredients:
2 Tbsp. butter
2 Tbsp. flour
1 c. milk
1/4 c. shelled, flaked crab meat
1/4 c. cooked, chopped shrimp
1/4 c. celery, finely chopped
1/4 c. green onion, finely chopped
1 Tbsp. parsley, finely chopped
1 tsp. salt
3 lbs. snapper fillets
Salt and pepper
1/4 c. butter, melted
How to:
To make the filling, melt butter in a saucepan, then stir in flour. Cook for one minute over medium heat, stirring constantly. Gradually add the milk, cooking and stirring until thickened. Remove the pan from the heat. Add the crab meat, shrimp, celery, green onion, parsley and salt.
Preheat the oven to 400 degrees.
Season the fillets with salt and pepper. Divide the filling equally among the fillets and secure with toothpicks.
Place rolls in a shallow ovenproof dish and bake 30 minutes or until browned, basting occasionally with melted butter. garnish with whole, cooked shrimp and crab meat and serve with lemon cream sauce.
Serves 6
Lemon cream sauce
Ingredients:
1 Tbsp. butter
1 Tbsp. flour
1 c. light cream
1/2 tsp. salt
Dash pepper
2 egg yolks, lightly beaten
1 Tbsp. lemon juice
How to:
Melt butter in the top of a double boiler. Stir in one tablespoon of flour and cook for one minute, stirring constantly. Gradually add the light cream, stirring and cooking until smooth and thickened. Season with salt and pepper. Quickly add some of the hot sauce to the egg yolks and stir to combine. Then return the egg mixture to the double boiler. Reduce the heat and cook over simmering water, stirring constantly until thickened.
Remove from heat. Add the lemon juice and stir.
Pour over the fish just before serving.