SNAPPER WRAPPERS

SNAPPER PATRICK from PAT'S FISHERMAN'S WHARF was a fantastic choice!!  I will make this again and again, but next time I will go simpler and make it more of a casserole bake.

SNAPPER WRAPPERS
1 pound lump crabmeat, drained (I used chopped flaked Krab)
4 skinned red snapper fillets (any white fish would work)
1 teaspoon salt (we felt this was too much-next time I'll use 1/4 teaspoon)
1 teaspoon garlic powder (we felt this was too much-next time I'll use 1/2 teaspoon or fresh)
1 teaspoon ground red pepper
1/4 cup butter, melted
2 tablespoons water
lemon wedges (I used lemon slices under each roll up while cooking)

• Preheat oven to 400˚.
• Pick crabmeat, removing any bits of shell.
• Cut snapper fillets in half lengthwise.
• Top each fillet with about 1/3 cup crabmeat.
• Roll up fillets and secure with wooden toothpicks.
• Blend together the salt, garlic powder and red pepper.
• Combine melted butter and water in the bottom of your baking dish, blending well.
• Sprinkle 1 teaspoon of seasoning mix over top of the butter  mixture.
• Arrange roll ups in baking dish.
• Sprinkle roll ups with remaining seasoning mixture.
• Bake uncovered for 16-18 minutes or fish flakes when tested with a fork.
• Plate roll ups. 
• Spoon pan drippings over roll ups before serving.
• Serve with lemon wedges.