1 red snapper, scaled & cleaned
2 c. flaked crab meat
2 c. soft bread crumbs
1/4 c. chopped parsley
1/4 c. chopped fresh dill
1/2 c. chopped celery leaves
1 c. tomato-vegetable juice
Salt & pepper
3 c. water
1 bay leaf
6 peppercorns
1/4 c. soft butter mixed with 1/4 c. all-purpose flour
1/2 c. mayonnaise
2 tbsp. tomato paste
Lime slices
Watercress sprigs or parsley

Have snapper boned and head removed, reserve bones and head.

In a bowl, mix crab meat, crumbs, parsley, dill, celery leaves, vegetable juice and salt and pepper to taste. Stuff snapper with mixture and fold over snapper to enclose stuffing. Place in a heavy oiled 9 x 13 x 2 inch pan. Bake in a preheated 350 degree oven for 40 to 45 minutes or until snapper is white and opaque.

In a 1 1/1 quart saucepan, combine fish bones and head with water, bay leaf and peppercorns. Simmer uncovered for 30 minutes.

Strain broth and return to saucepan. Add butter-flour mixture and stir over medium heat until sauce bubbles and thickens. Stir in mayonnaise and tomato paste and simmer for 5 minutes.

Place snapper on serving platter and surround with lime slices and watercress or parsley. Serve sauce separately. This in an excellent dish that is a beautiful entree for Christmas dinner party.