Snapper with Citrus Blue Crab
Ingredients
4 6-ounce Louisiana snapper fillets
1 tablespoon shrimp boil or seafood seasoning
1/2 cup dry white wine
1/4 cup Louisiana shallots, minced
3 tablespoons fresh Louisiana lemon juice
1/2 cup heavy cream
2 tablespoons unsalted butter
1 1/2 teaspoons grated lemon peel
8 ounces fresh blue crabmeat
salt and pepper to taste
1 bunch fresh Louisiana parsley, chopped
Preparation
Preheat oven to 350 degree F. Season fillets and place in a greased oven proof dish. Set aside. In small saucepan, combine wine, shallots and lemon juice over medium-high heat; boil until mixture is reduced to 1/3 cup. Stir in cream slowly; simmer 5 minutes until thickened. Whisk in the butter 1 tablespoon at a time until melted. Stir in lemon peel, crab meat, salt and pepper and heat through. Top fillets with crabmeat mixture and bake 20 minutes until fillets are cooked through and opaque in center. Sprinkle with parsley and serve.
Yield
4 servings
Nutritional Value Per Serving
Calories 408, Calories From Fat 177, Total Fat 20g, Saturated Fat 11g, Trans Fatty Acid 1g, Cholesterol 164mg, Total Carbohydrates 5g, Protein 46g, Omega 3 Fatty Acid 0g