Red Snapper Le Chambord

• 4 lbs red snapper
• 3 green onions, minced
• 1 garlic clove, minced
• 3 sprigs parsley, chopped fine
• 12 ounces lump crabmeat
• 12 ounces shrimp
• 3 slices bread, soaked
• 4 tablespoons butter
• 2 green onions, chopped fine
• 10 fresh mushrooms, chopped
• 1/2 lb shrimp, chopped
• 2 tablespoons butter
• 1/2 pint white wine
• salt and pepper

1. Split fish and remove bone. Saute about 30 minutes the green onions,.
2. garlic, parsley, crabmeat, shrimp and bread squeezed out in water.
3. Stuff into red snapper, season, and bake 1 hour, basting often.
4. Place on a platter, garnish with lemon and parsley.
5. (For Sauce): Saute green onions, mushrooms, and shrimp in butter, add wine, stir well, and season to taste.
6. Pour some of this sauce over fish and serve the remainder in a gravy boat.

red snapper, green onions, garlic, parsley, lump crabmeat, shrimp, bread, butter, green onions, mushrooms, shrimp, butter, white wine, salt

Taken from www.food.com/recipe/red-snapper-le-chambord-212502 (may not work)