Red snapper maxims
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh mushrooms |
| Butter | ||
| 1 | pounds | Lump crabmeat |
| Cooking oil | ||
| 4 | Red snapper; red fish or sea trout filets cleaned of bones and skin | |
| Flour | ||
| 2 | Eggs; beaten with small amount of milk | |
| 2 | tablespoons | Chopped parsley |
| Lemon wedges | ||
Directions
Slice mushrooms and saut‚ in a small amount of butter. After mushrooms start to turn brown add crabmeat and set aside. Heat 1 inch of oil to 350ø in a large iron skillet. Put filets in flour, then egg, then flour and place in skillet. Cook fish until golden brown, turn and cook the same on other side. Reheat mushroom/crabmeat mixture and add one large spoonful to each filet. Brown butter in pan and add chopped parsley and pour over each filet. Serve with lemon wedges. Yield: 4 servings.
MORIN SCOTT, JR.
HOUSTON, TX
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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