Ingredients
Whole Hog Snapper
Two 6 oz cans Crab Meat
Pepperidge Farms Herb Seasoning Stuffing
4 cloves Garlic crushed
Small finely chopped Onion
1 stick Butter
Sea Salt
Fresh ground Black Peppercorn
Saute the onion and garlic in butter until the onion is tender. Brush both sides of the fish with the garlic butter.
Then mix the remainder of the butter with the crab meat and 1 cup of stuffing until moist.
Wash and prepare the fish by slicing down the backbone like you would fillet the fish.
Remove the organs from the stomach and fill the cavity with stuffing. If you have any remaining add to the mouth.
Sprinkle bread crumbs on both sides of the fish.
Bake at 350 degrees for about 45 minutes. The bread crumbs will be toasted. The fish should flake off the bone when done.
