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One Fish Two Fish Red Fish Blue Fish
Another recipe inspired by some of our favorite childhood books like my take on
Green Eggs & Ham

Here I have come up with a delicious seafood combination of stuffed red snapper
under a blue crab claw cream sauce

Ingredients

For the blue crab claw cream sauce:
2 tablespoons olive oil
1 cup minced yellow onion
1/2 cup minced yellow bell pepper
1 teaspoon minced garlic
1/2 cup roasted red peppers (bottled just fine), diced
Sea salt
Black peppercorns in a pepper mill
1 lb blue crab claws
2 cups heavy cream
1/2 cup freshly grated Parmesan cheese

For the stuffing:
4 tablespoon butter
1 cup diced yellow onion
1/2 cup diced yellow bell pepper
1 clove garlic, minced
Sea salt
Black peppercorns in a pepper mill
Garlic powder
Cayenne pepper
1/2 cup grated sharp white cheddar
1/3 cup bread crumbs
1 egg
1/2 cup lump crabmeat

For the red snapper:
Flour
Sea salt or
House salt
Four 7 ounce filets red snapper
a 60% to 40% mixture of safflower oil and
Clarified butter

Fresh chopped parsley, to garnish, optional

Method

For the blue crab claw cream sauce:
In a large skillet, heat olive oil over medium high heat. When the oil begins to shimmer
and shine, add the onions and peppers. Cook until the onions are translucent, 5 to 7
minutes. Remove the pan from the heat and add the garlic, stir to incorporate. Put the
pan back on the heat and add the roasted red peppers and season with sea salt and
freshly ground black pepper to taste. Sauté for 15 minutes, add blue crab claws and
sauté 5 to 8 minutes. Add cream, let reduce 5 to 10 minutes

For the stuffing:
Melt the butter in a large sauce pan over medium heat. When the foam has subsided
add the onion and pepper. Cook until the onions are translucent, 8 to 10 minutes

Remove the pan from the heat and add the garlic, stir to incorporate. Put the pan back
on the heat and season with sea salt, freshly ground black pepper, and garlic powder
and cayenne pepper to taste. Sauté 5 minutes then remove from heat. Put mixture in a
large mixing bowl and add the cheddar, bread crumbs and egg. Mix thoroughly. Fold
in the crab meat

For the red snapper:
Heat a skillet over high heat. Add the safflower oil and clarified butter. Season the
flour with sea salt or house seasoning. Dredge the filets in the flour. When the oil and
butter mixture begins to shimmer, add the fillets and cook 3 to 4 minutes per side until
light golden brown and opaque

To serve:
At the last moment, add the Parmesan to the blue crab claw sauce. Stir to incorporate

Mound some of the stuffing onto a plate. Lay a piece of red snapper on top. Ladle
some of the blue crab claw cream sauce over the top. Garnish with freshly chopped
parsley and serve immediately