Recipe information
Yield
serves 8
Ingredients
1 whole dressed red snapper, at least 7 pounds
Salt and pepper to taste
Garlic powder to taste
Onion salt to taste
2 pounds crabmeat, picked free of shell
2 eggs, beaten
1 medium onion, chopped
1 sleeve saltine crackers, crushed
6 slices bacon
2 slices lemon
1/4 teaspoon dried dill or 1 tablespoon chopped fresh dill
Preparation
Preheat oven to 350 degrees. Line a baking pan with aluminum foil. Grease the foil so the fish won’t stick. Lay the fish in the pan. Season inside and out with salt, pepper, garlic powder, and onion salt. Make two slits on the side of the fish facing up. To stuff the fish, mix the crabmeat, beaten eggs, chopped onion, saltines, salt, and pepper to taste. Stuff this mixture in the cavity of the fish. If it is more than the fish will hold, put it all around the cavity. Lay bacon and lemon slices on fish and lightly sprinkle with dill. Bake, covered, for 1 hour. Remove cover for the last few minutes to brown.
