Snapper Romano Recipe
Parmesan-crusted Gulf snapper, jumbo lump crab, penne all’Amatriciana
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Crab mixture
Pasta
Method
Prepare the crab mixture
- 1
Crab Mixture Preparation
In a bowl, combine the jumbo lump crab meat, mayonnaise, lemon juice, chopped parsley, and Old Bay seasoning. Mix gently to combine and set aside.
Prepare the snapper
- 2
Snapper Preparation
Preheat the oven to 400°F (200°C). Season the snapper fillets with salt and black pepper. In a shallow plate, spread the grated Parmesan cheese. Dredge each fillet in the cheese, pressing gently to adhere. Heat olive oil in a large oven-safe skillet over medium-high heat and add the snapper fillets, cooking for about 2-3 minutes per side until golden brown.
Bake the snapper
- 3
Baking
Top each fillet with the crab mixture and transfer the skillet to the preheated oven. Bake for 8-10 minutes until the crab is heated through and the snapper is cooked.
Cook the pasta
- 4
Pasta Preparation
Meanwhile, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 5
Pasta Sauce Preparation
In a large saucepan, heat olive oil over medium heat. Add the diced pancetta and cook until crispy. Add minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant. Stir in the crushed San Marzano tomatoes, and let simmer for 10 minutes. Season with salt and black pepper to taste. Toss the cooked penne in the sauce and add fresh basil.
Serve
- 6
Serving
Serve the baked snapper Romano on a plate alongside the penne all’Amatriciana, garnishing with extra parsley if desired.
