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SNAPPER JOLIET ROUGE 
3 onions, diced
1/2 lb. fresh mushrooms, whole or thickly sliced
1 clove garlic, minced
Salt & pepper to taste
1/2 lb. butter (reserve 4 pats)
1 lb. fresh lump crabmeat (or more)
1/2 c. chopped green onions
4 red snapper fillets, 10-12 oz. each
Creole seasoning

Saute onions, mushrooms, garlic, salt and pepper in butter until tender. Add crabmeat and green onions and stir very lightly. Cook for about 2 minutes and remove from pan. Place fillets in individual pans or a large baking dish and top with an additional 4 pats of butter.

Cover lightly with creole seasoning. Place in 450 degree oven. Cook until meat is white and done. Top with crabmeat/mushroom sauce and continue cooking at 450 degrees until crabmeat is lightly browned on top. Serve immediately. Serves 4.

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