Broiled Grouper with Creamy Crab and Shrimp Sauce Recipe
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Broiled Grouper with Creamy Crab and Shrimp Sauce

By: JILL ELAINE  
"I modeled this after dishes I've had in restaurants at the beach. You can use any white fish. I served the fish and sauce over rice. It's fast, easy, and delicious!"

Rating: This weblink has been rated 35 times with an average star rating of 4.5 Read Reviews (28)

Rate/Review | 1,074 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/4 cup butter
  • 1 1/2 cups heavy cream
  • 1 teaspoon Creole mustard
  • 2 (6 ounce) cans crabmeat, drained and flaked
  • 1 (4 ounce) can small shrimp, drained
  • 1 teaspoon Cajun seasoning
  • salt and pepper to taste
  • 2 pounds grouper fillets
  • 1 tablespoon olive oil
  • 1 lemon, juiced
  • 1 teaspoon chopped fresh parsley
  • salt and pepper to taste

Directions

  1. Preheat the oven broiler. Cover a medium baking dish with foil.
  2. Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
  3. Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
  4. Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 520 | Total Fat: 35.1g | Cholesterol: 240mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2003 by CHRIS_PROMEN 
This was super easy to make and was very very good. I will definitely make again and will... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2007 by Newlywedws 
This was delicious and I did make a few changes. I left out the creole mustard, adding in... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2004 by BONEFACE 
I used this recipe as a special in my restaurant with some small changes, and the feedback was... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2003 by OffRoadGal 
I would try this it kind of sounds good but what do I do with the cup and a half of heavy... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2007 by deblev 
This is a definite keeper! I used catfish instead. I also added a little cornstarch to the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2004 by KIMBERLY KAY 
With all the "heavy cream" confusion, I ditched it and went for my healthy favorite, fat-free... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2009 by Red Puckett 
YUM. Oh, don't use flounder though. It turned out WAY to soft for this recipe, but had a great... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2007 by Lynardo 
I substituted fat-free evaporated milk for the heavy cream and eliminated the shrimp due to an... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2005 by SAMMY 
I made it with just shrimp and it was great. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2004 by BMRITTER 
I rubbed the fish with olive oil and bronzed it lightly with a blackening seasoning. Then... MORE

 
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