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

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