Crabmeat-Stuffed Red Snapper with Champagne Beurre Blanc Recipe
"Red snapper is filled with a crab and vegetable stuffing, baked, and topped with a champagne cream sauce. If you cannot find whole fresh snapper, you may roll the stuffing in filets of fish to bake...."
INGREDIENTS
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1 (6-pound) snapper
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2 pounds lump crabmeat
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1/2 cup minced green pepper
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1/2 cup minced pimiento
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1 cup minced scallions
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1 cup minced celery
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2 Tablespoons (1/4 stick) unsalted butter, melted
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1 Tablespoon Worcestershire sauce
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1 teaspoon Tabasco
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1 teaspoon fresh thyme
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2 slices white bread, without crusts
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1 cup milk
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1/2 cup (1 stick) unsalted butter
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1 cup brut champagne
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Salt and pepper to taste
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.
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Champagne Beurre Blanc:
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1 bottle brut champagne
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2 cups minced scallions, white portion only
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Strong dash of Tabasco
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1 teaspoon salt
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1-1/2 pounds (6 sticks) unsalted butter
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