PAN ROASTED SNAPPER WITH CRAB
An amazingly flavorful dish perfect for Lent. If you cannot find red snapper, substitute striped bass, mahi-mahi, black sea bass (flakier texture), grouper (firmer texture), pompano, lemonfish or catfish. Courtesy of Chef Frank Brigsten of Brigsten's Restaurant as featured on the Louisiana New Garde television series.
Provided by Molly53
Categories Crab
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To make the butter: whirl all ingredients in blender or food processor until smooth. Refrigerate until ready to use.
- Preheat oven to 450F; spray two large saute pans with cooking spray and place in oven to heat.
- Warm serving plates.
- Season fish with 1/2 teaspoon seasoning and dust the skin side with flour.
- Add 1/4 cup clarified butter to each saute pan.
- Place fish in hot butter, skin-side down and cook for a minute.
- Bake in oven for about eight minutes or until flesh flakes easily.
- Place a fillet on each serving plate; discard butter and return pans to high heat.
- Add 1/2 cup stock or clam juice to each pan and bring to a boil.
- Add half the tomato butter to each pan and heat until butter is nearly melted.
- Add 3/4 cup of crab meat to each pan and cook until heated through.
- To serve: Divide the crab meat and sauce evenly over the top of each piece of fish.
- Serve immediately.
SHRIMP AND CRAB CRUSTED SNAPPER
Steps:
- Mix cleaned crabmeat, shrimp, breadcrumbs, butter,scallions and seasoning in a bowl until they form a thick mixture. Pat into flat sheets on the board, anf lift with a spatula onto the fish fillets. Bake in 350 degree oven 10minutes or until golden brown on top. Serve with lemon and proper accompaniments
JALAPENO AND CRAB STUFFED SHRIMP
Provided by Aaron McCargo Jr.
Time 1h17m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Prepare a baking sheet with nonstick spray.
- In a medium saute pan over medium heat, add the 2 tablespoons butter and olive oil. Next, add the red onions, jalapeno and garlic and saute about 5 minutes. Season with salt and pepper. Remove from the heat and let cool about 2 minutes.
- In a large bowl, add the heavy cream and 1 tablespoon seafood seasoning; stir to combine. Add 1 cup panko, the egg, 2 tablespoons cilantro, juice of 2 limes, zest of 1 lime and sprinkle with salt and pepper. Mix into the cooled vegetable mixture. Gently fold in the crab, being careful not to break up the lumps.
- Butterfly the shrimp by splitting them down the back from the center to the tail, being careful not to cut through. Stuff each shrimp with 2 heaping tablespoons of the crabmeat mixture. Place the stuffed shrimp onto a large plate and, when all are stuffed, put into the refrigerator about 20 minutes.
- While the shrimp are being refrigerated, melt the remaining 1 stick butter in a saute pan over medium-low heat. Add the remaining 1 cup panko and the remaining lime zest and juice. Add the remaining 1 tablespoon seafood seasoning, along with a pinch of salt, pepper and remaining 2 tablespoons cilantro. Stir together.
- Pull the shrimp from the refrigerator and top with 1 to 2 tablespoons seasoned panko on each individual shrimp. Place the shrimp onto a baking sheet and bake until are pink, about 20 minutes.
CRAB-TOPPED FISH FILLETS
These fillets are elegant enough for company but truly no trouble to make. Fish is abundant here in South Florida, and we like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special dish is one of my husband's favorites. -Mary Tuthill, Fort Myers Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.
Nutrition Facts : Calories 429 calories, Fat 31g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 1063mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein.
CAJUN-CRUSTED SNAPPER FILLETS
Steps:
- Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside.
- Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.
Nutrition Facts : Calories 627 calories, Carbohydrate 56.6 g, Cholesterol 157.9 mg, Fat 21.4 g, Fiber 2.8 g, Protein 48.9 g, SaturatedFat 4.3 g, Sodium 795.3 mg, Sugar 5.7 g
SHRIMP-TOPPED RED SNAPPER
"We first experimented with this recipe using fresh crappie," writes Marsha Sullins of Longview, Texas. "We liked it so much, the next night I used it with bass. When my friend tried it on red snapper, I concluded it's just awesome with any fish."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the fillets in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with lemon juice and pepper. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. , Meanwhile, in a small skillet, saute the mushrooms and garlic in butter until tender. Add shrimp; cook for 2-4 minutes or until shrimp turn pink. Spoon over fish. Sprinkle with onion.
Nutrition Facts : Calories 467 calories, Fat 26g fat (15g saturated fat), Cholesterol 217mg cholesterol, Sodium 403mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 52g protein.
CRAB-STUFFED RED SNAPPER
Make and share this Crab-Stuffed Red Snapper recipe from Food.com.
Provided by Phil Franco
Categories Crab
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Mix wine and butter together. Place fish in a greased baking pan, pour wine-butter mixture over fish.
- Bake in 400°F oven, uncovered for 30 minutes or just until the flesh is opaque, basting frequently with wine sauce.
Nutrition Facts : Calories 561.4, Fat 24.4, SaturatedFat 13.4, Cholesterol 184, Sodium 695.3, Carbohydrate 8.2, Fiber 0.6, Sugar 1.1, Protein 70.8
CRAB CRUSTED GROUPER
A crispy baked fish topped with a cheesy crab and pepper mixture. Easy to make, and nice to look at. This topping can also be used to stuff mushrooms. You may use any type of cheese that you like in this recipe - Italian cheeses work especially well.
Provided by JESSICA971
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. Arrange grouper fillets in a single layer in a 9x13 inch baking dish. Spread the crumb topping evenly over the fish.
- Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you may broil for 10 minutes instead of baking.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 3.4 g, Cholesterol 132.6 mg, Fat 14.6 g, Fiber 0.5 g, Protein 43.3 g, SaturatedFat 8.2 g, Sodium 424.1 mg, Sugar 0.7 g
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