Serves 4

Ingredients:

For the stuffing:
5 slices firm white bread
1/4 cup finely chopped shallots
1/4 cup chopped green onions
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon minced garlic
1/4 cup butter , melted
1/4 pound crabmeat, flaked
To finish the dish:
4 whole red snappers, cleaned
1/2 cup fresh lime juice
5 tablespoons butter, softened
3 tablespoons finely chopped onion
1/2 cup water
1/2 cup chopped green onions
2 tablespoons chopped fresh parsley

Stuffing: Trim crusts from bread; cut slices into 1/4-inch cubes. Place in colander and let stand overnight. Combine with shallots, onions, parsley, salt, pepper and garlic in large bowl. Add butter, then crabmeat, tossing to combine.

Heat oven to 450 degrees F.

Butter large shallow roasting pan. Rinse fish and pat dry. Sprinkle with lime juice inside and out. Let stand 20 minutes. Fill cavities with stuffing and secure with toothpicks. Cut three 1/2-inch-deep slashes on both sides of each fish; rub slashes with softened butter and stuff with onion. Arrange fish in prepared roasting pan. Add water and sprinkle with green onions. Bake 20 to 25 minutes for small fish, 30 to 35 minutes for large fish, until flesh at backbone is opaque. Transfer to platter and sprinkle with parsley.