Stuffed Red Snapper

1 cup hot water
1 cup melted butter
4 eggs
1 cup flour
1/4 cup diced celery
1/4 cup diced onion
1 bay leaf
1/2 cup crabmeat
1/2 cup shrimp
4 drops hot sauce
1 tablespoon mustard
1 tablespoon salt and pepper, mixed
1/2 cup dry white wine
1 large red snapper or 4 -12 oz red snappers

Make a roux of hot water, butter and eggs in heavy pan. Add flour,
stir until thick and smooth over medium heat (about 15 minutes).

In frying pan, saute celery, onion, bay leaf, crabmeat, shrimp,
hot sauce, mustard, salt and pepper in additional butter. Add roux
to sauce mixture, simmer 5 minutes. Remove bay leaf. Add wine.
Stuff snapper. Bake in 350 degree oven for 40-60 minutes. Serves
4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Large onion
2 Tbsp. oil
1 red snapper (filleted)
1 Box Stove Top cornbread stuffing

Make Stove Top stuffing as directed on box. Saute the
onion in 2 tablespoons of oil. Transfer sauted onion to a
baking dish. Place fish filet on top of onion. Spread the
stuffing on top of the fish filet.
Bake at 350 degrees for 30 minutes.