Red Snapper Stuffed w/ Crab Florentine

This creation was inspired after fishing trip in Port Aransas. There are a few steps to it, but is is very quick and easy, in the 45 minute range.
** For the prepared picture, I had used a little of the parmesan crust from Parmesan Crusted Cod. Recipes are a guide/suggestion, they are in a fluid state, and change based on how you fell that day.

Stuffing

·       8 oz crab meat

·       ½ onion smaller cut

·       2 cups of wilted spinach

·       2 T B&Gerk

·       1 T Butter

Butter Cream Sauce

·       ½ cup unsalted butter

·       1 t B&G

·       Sprinkle B&Gerk

·       1T dehydrated onion

·       1 t smoked paprika

·       ½ t cayenne pepper

·       ¼ cup ½ & ½

·       1 T Lemon Juice

·       Sprinkle of lemon pepper

Red Snapper

·       The bigger the fillet, the better

·       B&Gerk

Stuffing

Sautee the onions in butter.  When desired caramelization hits, add the crab meat and B&Gerk.  Stir and mix thoroughly.  Put it aside.

Wilt 2 cups of Spinach.

Snapper

Butterfly the Snapper filet.  Place it in a nonstick or prepped dish.  Add a layer of spinach, add a layer of crab meat.  Cover the stuffing with the other half. Put olive oil on the filet and generously sprinkle B&Gerk.  Stick it in the oven at 350 for ~25 minutes

Sauce

Melt Butter on low heat.  Slowly whisk in ingredients.  Adding cornstarch can thicken the sauce if desired