CRABMEAT-STUFFED GULF RED SNAPPER

Prep Time 
30 minutes 

Cook Time 
30 minutes 

Total Time 
1 hour 

Fresh Gulf red snapper is filled with a delicate Louisiana crabmeat stuffing seasoned with the Cajun holy trinity, herbs, and a touch of lemon, then baked until flaky and golden. It’s a beautiful way to showcase one of the Gulf’s finest fish. 

Recipe by: Adapted from Chef Donald Link 

Serves: 4–6 

Ingredients 

For the Fish 

• 1 whole Gulf red snapper (4–5 pounds), cleaned and butterflied, or 4 large snapper fillets  
• 2 tablespoons olive oil  
• 2 tablespoons melted butter  
• 1 tablespoon Cajun seasoning  
• 1 lemon, sliced  
• Fresh parsley for garnish  

For the Crab Stuffing 

• 1 pound Louisiana lump crabmeat  
• 4 tablespoons butter  
• 1 small onion, finely diced  
• 1 stalk celery, finely diced  
• ½ green bell pepper, finely diced  
• 3 cloves garlic, minced  
• 2 green onions, sliced  
• 2 tablespoons chopped parsley  
• 1 teaspoon fresh thyme  
• 1 teaspoon Cajun seasoning  
• ½ teaspoon paprika  
• 1 cup fresh breadcrumbs  
• 1 egg, lightly beaten  
• 1 tablespoon lemon juice  
• Salt and black pepper to taste  

Instructions 

1. Prepare the stuffing
   • Melt the butter in a skillet over medium heat. Sauté the onion, celery, and bell pepper until tender, about 5 minutes. Add the garlic and cook for another minute. 
   • Remove from the heat and stir in the green onions, parsley, thyme, lemon juice, Cajun seasoning, paprika, breadcrumbs, and beaten egg. Gently fold in the lump crabmeat, taking care not to break it apart. 
2. Prepare the fish
   • Preheat the oven to 375°F. 
   • Pat the snapper dry and season inside and out with Cajun seasoning. Brush with olive oil. 
3. Stuff the fish
   • Spread the crab stuffing evenly inside the cavity (or between the fillets if using fillets). Tie the whole fish with kitchen twine if needed to keep the stuffing in place. 
   • Brush the outside with melted butter and arrange lemon slices over the top. 
4. Bake
   • Bake for 25–30 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F. 
5. Serve
   • Transfer to a serving platter, garnish with chopped parsley and fresh lemon wedges, and serve with rice pilaf or roasted new potatoes. 

Chef’s Notes 

• Fresh Gulf snapper and Louisiana lump crabmeat make all the difference.  
• Don’t overmix the stuffing—large pieces of crab create the best texture.  
• If whole snapper isn’t available, this stuffing works beautifully with thick snapper or grouper fillets.  
• A light beurre blanc or lemon butter sauce complements the fish without overpowering it.