Reviewed: Oct. 12, 2009

A definite MUST COOK for those who want to impress family and guests. I substituted Zatarain's Creole Seasoning (a little over a tsp) & didn't add any salt to the sauce besides what is in the Creole Seasoning. Also omitted lemon juice & opted to let my family squirt lemon on top if they preferred. Used uncooked shrimp instead of canned. My family LOVED it.

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HAUNLK

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Reviewed: Sep. 7, 2009

This was great! I'm glad I decide to try something new.

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amat

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Reviewed: Aug. 4, 2009

Awesome!! This recipe is great b/c it can be made with ingredients on hand. Don't worry if you don't have exactly what you need, just improvise a little.

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haley1997

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2009

The first time I made this, the guys loved it, but it was off for me. The second time I made it I added onions and diced garlic to the butter before adding the cream. It tasted better but a little off, so I added just a little bit of sugar to taste. We are from the deep south, so I added extra creole seasoning as well. I added the crab and shrimp after the heat was off to keep it from cooking to nothing. Delish.

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msdaisysunshine

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Reviewed: Apr. 4, 2009

Excellent dinner especially when using fresh grouper. Prepare fish with a small amount of olive oil & garlic/herb seasoning and let sit in refrigerator for an hour or so before broiling. A keeper recipe.

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Gigi

Cooking Level: Intermediate

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Reviewed: Jan. 29, 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 :)

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Red Puckett

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Reviewed: Jan. 1, 2009

This was a very tasty sauce and very easy to make. I seasoned and sauteed bay scallops in a little bit of olive oil and used them in the sauce instead of the crab and shrimp, and it was delish!

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QWEENBEE

Cooking Level: Expert

Home Town: Racine, Wisconsin, USA

Living In: Franklin, Wisconsin, USA

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Reviewed: Jan. 1, 2009

excellent recipe. I paired this with some wild rice and "pan-fried asparagus" for hubby's b-day dinner. He thought it tasted like a high end restaurant meal. My son thought it was the best grouper he'd ever had. And we eat grouper alot.

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j_j_ford

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Reviewed: Jul. 20, 2008

Excellent!! I love this recipe!! Very easy to make and didn't take too long either. Normally have to tweak the recipes I get off this site but this was perfect!

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alleyezonjay

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Kissimmee, Florida, USA

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Reviewed: Jul. 14, 2008

Using only the shrimp, not having crab meat on hand, left this fish moist and flavorful. Clean up was a snap. This worked out well for us.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Jan. 2, 2008

This is a must-have recipe for anyone who likes seafood. It was delicious and easy to make. I was unable to find creole mustard in my grocery store so i just added more Emerils bayou blast instead. Quick tip: if you are using canned crab meat as opposed to fresh, it is very salty. keep that in mind when flavoring your sauce. I would definitely use this recipe when having friends over for dinner. It has everything you look for as a crowd pleasing dish: different from everyday, full of flavor and spice, interesting ingredients that will make your guests think that this dish was very challenging.

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dylan4consideration

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Reviewed: Nov. 16, 2007

sweet niblets.... this is off the chain

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kathy

Cooking Level: Expert

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Reviewed: Sep. 8, 2007

I substituted fat-free evaporated milk for the heavy cream and eliminated the shrimp due to an allergy, and this was still great! Serving the grouper over rice was a perfect way to soak up the creamy crabby sauce.

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Lynardo

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: New Cumberland, Pennsylvania, USA

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Reviewed: Aug. 21, 2007

Being from Louisiana, I avoid using canned crab and shrimp if I can get fresh. The juices of fresh seafood add so much to the flavor as it cooks or "soaks" in the sauce. I believe they call the "marrying" of the ingredients. Otherwise tis is a GREAT recipe!

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Bebe

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 28, 2007

i loved it my 8 yr old liked it w/o sauce - my husband approved but didn't glow

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GCPate

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 21, 2007

Excellent! Unfortunately my kids loved it and ate most of it! I'll have to make more next time!

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tebbi

Cooking Level: Expert

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Reviewed: Mar. 6, 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.

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Newlywedws

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

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Reviewed: Feb. 2, 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!!

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