Pan Sauté Red Snapper Topped with Crabmeat Sauté
- 1 lb. jumbo lump crabmeat
- 1 large Vidalia onion
- 1 red bell pepper
- 1 yellow bell pepper
- 3 ears of fresh corn, remove kernels from cobs
- 1 bunch green onions
- ¼ c. white wine
- Salt, red/black pepper
- Fresh lemon or lime wedges
- Heat butter and olive oil in a skillet.
- Saute the onion and bell peppers until crispy tender.
- Add the corn kernels.
- Stir and cook until tender.
- Season with salt and pepper.
- Add the wine and simmer until wine is nearly evaporated.
- Add in the crabmeat and gently toss with the sauce and veggies.
- Taste for seasoning.
- Serve over the warm fish fillets.
- Garnish with the chopped green onions and lemon/lime wedges.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/pan-saute-red-snapper-topped-with-crabmeat-saute-2/
3.2.2704