LIFESTYLES by Ronda Gates

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Crab Stuffed Snapper

This recipe will yield 6 servings of approx. 9-1/3 oz each.
Each serving contains approx. 215 calories.
2 lbfish (snapper, perch, pike)
6 ozcooked crab meat or imitation crab meat, finely chopped
1/2 cupshredded carrot
1green onion, thinly sliced
1 tsp. easugar & cornstarch
1 tsp. easoy sauce & dry sherry
1/4 cup eadry sherry & soy sauce
1 Tbl.brown sugar
1 tsp.grated ginger root
1 cupwater
Score fish with diagonal cuts on each side, slicing almost through to the bone. Combine crab meat, carrot, green onion, sugar, cornstarch, 1 teaspoon soy sauce and 1 teaspoon sherry. Spoon mixture into fish cavity, patting mixture to flatten evenly. Coat rack of poaching pan with non stick cooking spray. Place fish on rack and lower into poaching pan. Combine 1/4 cup sherry, 1/4 cup soy sauce, brown sugar, gingeroot, and water; pour over fish. Simmer, covered, twenty minutes or till fish flakes. Transfer fish to platter, spoon some liquid on top.

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