Ingredients

　　1 whole dressed red snapper, at least 7 pounds

　　Salt and pepper to taste

　　Garlic powder to taste

　　Onion salt to taste

　　2 pounds crabmeat, picked free of shell

　　2 eggs, beaten

　　1 medium onion, chopped

　　1 sleeve saltine crackers, crushed

　　6 slices bacon

　　2 slices lemon

　　1/4 teaspoon dried dill or 1 tablespoon chopped fresh dill

　　Preheat oven to 350 degrees. Line a baking pan with aluminum foil. Grease the foil so the fish won’t stick. Lay the fish in the pan. Season inside and out with salt, pepper, garlic powder, and onion salt. Make two slits on the side of the fish facing up. To stuff the fish, mix the crabmeat, beaten eggs, chopped onion, saltines, salt, and pepper to taste. Stuff this mixture in the cavity of the fish. If it is more than the fish will hold, put it all around the cavity. Lay bacon and lemon slices on fish and lightly sprinkle with dill. Bake, covered, for 1 hour. Remove cover for the last few minutes to brown.

　　Paula Deen's Kitchen Classics