1/3 cup minced onion
3 tablespoons butter
1/2 pound backfin crab meat
1/2 cup fresh bread crumbs
1/4 cup fresh chopped parsley
1/4 cup heavy cream
1 teaspoon lemon thyme
4-pound red snapper, dressed for stuffing
salt and pepper
1/3 cup dry white wine mixed with 1/3 cup melted butter

Saute onion in butter until golden. Remove from heat and mix in the crab meat,
bread crumbs, parsley, heavy cream and lemon thyme. Sprinkle cavity of fish
lightly with salt and pepper. Stuff the fish and skewer edges securely. Place
fish in a greased baking pan, pour wine-butter mixture over fish. Bake in
400-degree oven, uncovered for 30 minutes or just until the flesh is opaque,
basting frequently with wine sauce. Serves 4 to 6.