Crab Stuffed Red Snapper
Elevate your seafood game with this elegant Crab Stuffed Red Snapper recipe, a show-stopping dish that's perfect for special occasions or indulgent weeknight dinners. Tender red snapper fillets are generously filled with a rich and flavorful mixture of lump crab meat, Parmesan cheese, breadcrumbs, and aromatic herbs like parsley and green onions, then baked to perfection with a golden paprika crust. With just 20 minutes of prep time, this recipe combines sophisticated flavors with simple techniques, resulting in a succulent fish that is flaky and moist. Serve your masterpiece with a squeeze of fresh lemon juice for a zesty finish that ties everything together. This baked stuffed red snapper is a crowd-pleaser that brings restaurant-quality seafood straight to your table!
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 8 ounces Lump crab meat
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Green onions, finely chopped
- 1 tablespoon Lemon juice
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 4 pieces Lemon wedges
Instructions
Preheat your oven to 375°F (190°C).
Lay the red snapper fillets on a clean cutting board. Using a sharp knife, create a pocket in the thickest part of each fillet, being careful not to cut all the way through.
In a medium mixing bowl, combine the lump crab meat, breadcrumbs, Parmesan cheese, mayonnaise, Dijon mustard, parsley, green onions, lemon juice, garlic, salt, and black pepper. Mix gently until well incorporated.
Stuff each red snapper fillet with an equal portion of the crab mixture, making sure it's tightly packed but not overflowing.
Lightly oil a baking dish with 1 tablespoon of olive oil and place the stuffed fillets in the dish. Drizzle the remaining tablespoon of olive oil over the fillets and sprinkle them with paprika for added color and flavor.
Bake in the preheated oven for 20-25 minutes, or until the fish is opaque, flaky, and cooked through. The internal temperature should reach 145°F (63°C).
Remove the fillets from the oven and let them rest for 3-5 minutes.
Serve warm with lemon wedges on the side for squeezing over the fish.
Nutrition Facts
Calories |
2763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 6997 mg | 304% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 9.7 g | ||
| Protein | 325.1 g | 650% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 1006 mg | 77% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5313 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
