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Sauté 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.
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