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!

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.

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.

sweet niblets.... this is off the chain

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.

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!

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

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

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!!

my husband is not a fan of seafood (unless it's fried) but he ate all of this.

I made it with just shrimp and it was great.

the crab & shrimp sauce is great, could be creamier, but given that it's low carb, ite still great!

I really enjoyed this recipe. Instead of the Cajun seasoning, I used Old Bay because I had little ones eating it as well and didn't want it to be too spicy. Everyone loved it. The sauce is great and it would go well served over pasta, however I made rice pilaf.

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!

I rubbed the fish with olive oil and bronzed it lightly with a blackening seasoning. Then added the butter and cream to a saucepan where i added some off the counter creole seasoning (at least that was what was on the packet) and tossed in a small piece of andoule sausage for flavor. I added the parsley about a minute before it was done to help preserve is body. This was a much better way to combine the flavors. 1 tsp is too little on the seasoning to. keep adding until the flavor suits you.

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!