Red Snapper with Devil Crab Stuffing
| By Ray Lampe, Dr. BBQ | |
| 2 tablespoons | Olive oil |
| ½ cup | finely chopped red onion |
| ¼ cup | finely chopped red bell pepper |
| ¼ cup | finely chopped celery |
| 2 cloves | garlic, crushed |
| ¼ cup | water |
| ½ teaspoon | salt |
| ½ teaspoon | black pepper |
| ½ teaspoon | dried oregano |
| 1 | 6 oz. can tomato paste |
| ¼ teaspoon | cayenne (optional) |
| 2 tablespoons | panko bread crumbs |
| 1lb. | crab claw meat, broken up and picked over for shells |
| 6 | pieces of Red Snapper filet, about 6 ounces each |
Heat the oil in a medium skillet over medium heat. Add the onion, pepper, celery, and garlic and cook, stirring often for ten minutes or until the vegetables are soft. Add the water, salt, pepper, oregano, tomato paste, and cayenne if you are using it. Mix well and cook for three to four minutes until well blended and hot. Add the bread crumbs and mix well. Remove from the heat and transfer the mixture to a plate to cool. Prepare the Egg to cook indirect at 350°. Spray a grill topper with non-stick spray. Lay the Snapper filets on the topper and season with salt and pepper. When the onion mixture is cool add it to the crab to it and mix well. Make six even sized balls of the crab mixture. Form each one to cover the snapper filets leaving just the sides of the fish exposed. Place the grill topper in the Egg for 20 to 30 minutes until the crab is golden and the fish is firm to the touch. Remove to a platter and let rest for five minutes before serving.
Makes 6 servings
