2 (4 oz.) snapper fillets, skinned
2 oz. butter, melted
1/8 c. chopped celery
1/8 c. chopped onion
1 tsp. white pepper
1 tsp. granulated garlic
1 tsp. lemon juice
1 tsp. white wine
4 oz. fresh crabmeat
1/4 to 1/2 c. bread crumbs

Saute celery and onion in the 2 ounces of butter until translucent. Add pepper, garlic, lemon juice, and wine and simmer 2 or 3 minutes. Add crabmeat and blend in bread crumbs. This is your stuffing.

Place half of mixture on each fillet and wrap fish around stuffing. Place stuffed fillets on a "sizzle" platter. Drizzle with melted butter and bake in 350 degree oven for 15 to 20 minutes. Serves one.