Broiled Grouper with Creamy Crab and Shrimp Sauce Recipe -
Broiled Grouper with Creamy Crab and Shrimp Sauce Recipe
  • READY IN 35 mins

Broiled Grouper with Creamy Crab and Shrimp Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 04, 2007

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.

Most Helpful Critical Review
Oct 05, 2003

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.


42 Ratings

Oct 25, 2003

This was super easy to make and was very very good. I will definitely make again and will pass this recipe on to friends.

Sep 03, 2004

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!

Feb 02, 2009

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 :)

Feb 02, 2007

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!!

Apr 21, 2004

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!

Dec 05, 2014

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.


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  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 4.1 g
  • 1%
  • Cholesterol
  • 240 mg
  • 80%
  • Fat
  • 35.1 g
  • 54%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 46.7 g
  • 93%
  • Sodium
  • 588 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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