2 (2 lb.) red snappers, boned
1/2 lb. shrimp, cooked (steamed)
1/2 lb. scallops
1/4 lb. crabmeat
1 c. bread crumbs
4 tbsp. butter
1/2 c. green pepper
1/2 c. onions, chopped finely
1/2 c. celery
1 1/2 tsp. minced garlic
3/4 c. flour
1 egg
3/4 c. white wine
1 c. vegetable oil for frying (preferably peanut oil)

Wash snapper and pat dry. Melt butter in large skillet. Add onions, celery, peppers and garlic. Saute for 3 minutes. Add shrimp, scallops and crabmeat. Use 1/2 portion of white wine in mixture. Mix in egg. Stir frequently. Cook for 10-15 minutes. Use mixture and stuff each snapper. Sew each snapper with needle and thread.

Heat vegetable oil in a heavy skillet to 375 degrees F. Fry fish, one at a time, until golden brown (about 3 minutes per side). Transfer to heatproof plate and bake at 350-375 degrees F. for 20 minutes, until stuffing is heated through. Use the wine as base for fish. Serve on bed of brown rice. Garnish with lemon wedges and parsley.

Serves 4. Enjoy.