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Red Snapper Elegante
1/4 cup chopped onions
4 Tbsp. butter
1/2 lb. fresh chopped mushrooms
1 7 1/2 oz. can crab meat (drained)
or
1 6 oz. pkg. frozen crab (thawed and drained)
1/4 tsp. pepper
1/2 tsp. salt
2 Tbsp. snipped fresh parsley
2 lbs. fresh snapper filets (4)

Sauce:
3 Tbsp. butter
3 Tbsp. flour
1 1/2 cup Milk
1/3 cup dry white wine
1 cup grated Swiss cheese

 

Saute onions in butter until tender but not brown. Stir in mushrooms (save liquid if using canned), crab, parsley. Spread mixture over filets. Roll up and secure with toothpicks. Place seam side down in baking dish. In saucepan melt butter, blend in flour. Add milk (or milk and mushroom liquid to 1 1/2 cup)and cheese (save some to use later). Add wine. Cook and stir until thick. Pour over filets. Bake at 400F for 25 min. Sprinkle with remaining cheese and paprika (a little dill weed is nice too). Bake an additional 10 min. Serve with rice pilaf and Columbia Crest Semillon wine-----excellent!!
Preparation Time: 30 min. Serves: 4
Recipe Origin: United States
Submitted by:
J.A. H-Lehmann
Washington
United States
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