Crab-Stuffed Red Snapper Recipe

Saute onion in butter until golden. Remove from heat and mix in
the crab meat, bread crumbs, parsley, heavy cream, and lemon thyme.
Sprinkle cavity of fish lightly with salt and pepper. Stuff the
fish and skewer edges securely. Place fish in a greased baking pan,
pour wine-butter mixture over fish. Bake in 400 degree oven,
uncovered for 30 minutes or just until the flesh is opaque,
basting frequently with wine sauce. Serves 4 to 6.