crab crusted snapper recipe?

Kill N Time

Looking to make some crab crusted snapper and I have read multiple recipes. Some say to mix the crab sauce ingredients together then put them on the fish and cook everything together while others say to cook the fish and the crab sauce separate and then top the fish with the crab sauce just before you serve it. Anyone ever tried either way and did it turn out? Thanks,

permit_me

I like to cover fillets w/ melted butter, place them w/ skinned side down on plate with bread crumbs and leave topside w/ just a little butter and seasoning ( make mine w/ paprika chili black and red pepper). Place breaded side down in hot skillet w/ butter. When edges turn white flip over for a couple minutes. the breaded side should be crispy and then just place the crab (prepared separately) on top. garnish as desired w/ lemon, parsley...chow down!

conchydong

I made Grouper Oscar once and it was real good. Making the hollandaise sauce was the most work. Being that crab meat is delicate, and precooked, I prefer it added on top instead of cooked on the fish as a coating.

Kill N Time

Alright I haven't been able to try either of yours yet, but I did find a recipe for crab sauce that was good. Basically you just put 2 table spoons of butter and 2 tablespoons flour in a sauce pan and stir to get any lumps out. Add 3 green onions thinly sliced and 2 teaspoons of parsley. stir in 1 cup of half and half and add a pinch of salt and pepper. Cook to the desired thickness. Add 6 ozs of crab meat and heat long enough to warm up the crab meat. This was very good on top of our snapper that was cooked in a hot skillet on the stove. I think I will be trying it next time with the fish coated with bread crumbs as mentioned above by permit_me. I think the crispy texture from the bread crumbs will make it even better!

latitudeajustment

Kill N Time wrote: »

Alright I haven't been able to try either of yours yet, but I did find a recipe for crab sauce that was good. Basically you just put 2 table spoons of butter and 2 tablespoons flour in a sauce pan and stir to get any lumps out. Add 3 green onions thinly sliced and 2 teaspoons of parsley. stir in 1 cup of half and half and add a pinch of salt and pepper. Cook to the desired thickness. Add 6 ozs of crab meat and heat long enough to warm up the crab meat. This was very good on top of our snapper that was cooked in a hot skillet on the stove. I think I will be trying it next time with the fish coated with bread crumbs as mentioned above by permit_me. I think the crispy texture from the bread crumbs will make it even better!

This is killer thanks! Not often we eat this way but when you want a rich topping nothing is better.