Recipe 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!"
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1 1/2 cups
2 (6 ounce) cans
crabmeat, drained and flaked
1 (4 ounce) can
small shrimp, drained
salt and pepper to taste
chopped fresh parsley
This was delicious and I did make a few changes. I left out the creole mustard, adding in about 1 1/2 tsp emeril's bayou blast. The crabmeat I used was a fresh, pasteurized product, thus it had no liquid -and therefore wasn't salty, I also used fresh shrimp, instead of a canned product I didn't use the parsley either...this was a great recipe, one that we will be having again soon! For those who couldn't figure out what to do w/ the cream...try reading step 2 in the directions...if you still can't figure out what to do w/ the cream...just face it you probably never will.
I would try this it kind of sounds good but what do I do with the cup and a half of heavy cream?
After the ingrediants it's never mentioned again.
I kind of assume that it goes in the "Creamy Crab and Shrimp Sauce" but I've been wrong before.
This was super easy to make and was very very good. I will definitely make again and will pass this recipe on to friends.
I used this recipe as a special in my restaurant with some small changes, and the feedback was fantastic. My changes were only to add some diced onions and bell peppers to the sauce (Sauteed) and then finish it off with some bread crumbs to brown under the broiler. Great way to get rid of some extra grouper and crab meat!
YUM. Oh, don't use flounder though. It turned out WAY to soft for this recipe, but had a great flavor. I thought the flavor was a little on the weak side, so I tripled the cajun seasoning to my liking, and just went ahead and poured the whole 8 oz. container of heavy cream in because it was a little thick for my liking (I wanted the sauce to cover the rice also.) Before I poured on the crab/shrimp mixture, I sprinkled goat cheese over the fish & rice. FANTASTIC. Definately add the cheese for a more dimensional flavor. (If you like goat cheese to begin with of course :)
This is a definite keeper! I used catfish instead. I also added a little cornstarch to the sauce to make it creamier. I added a little garlic powder along with the other ingredients for the fillets. Restaurant quality!!
With all the "heavy cream" confusion, I ditched it and went for my healthy favorite, fat-free sour cream. About 3/4 cup stirred in with the seasoning worked nicely. Also, to the sauce, I added some grated garlic (cooked with the butter and mustard) hot sauce, dill, and a dash of worcestershire. This was quite good, although I took someone up on the suggestion of serving it over rice, and wish I wouldn't have taken away from the other flavors. Garlic salt added into the rub will also give the fish more flavor. Thanks for the recipe. Will make again!
Just okay as is. I loved the Creole mustard and the Cajun seasoning, but this was seriously in need of some color, some punch, some zip! And I mean both in flavor as well as presentation. I garnished this with some finely chopped red and green bell pepper and, while it was a great improvement, for us the dish still wasn't worth the time and money to prepare it. More than anything else, it was basically just heavy and rich.
* Percent Daily Values are based on a 2,000 calorie diet.
Broiled Grouper with Creamy Crab and Shrimp Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 316
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