Blackened Topped With Jumbo Lump Crab Recipe

Cook the Vegetables

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, bell pepper, celery, and garlic. Sauté until the vegetables are soft, about 5 minutes.

Add Sausage and Beans

Add the sliced andouille sausage to the pot and cook for an additional 5 minutes. Stir in the red beans, chicken broth, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 30 minutes.

Add Rice

Remove the bay leaves, then stir in the cooked rice and cook for another 5 minutes until heated through.

Season the Fish

Pat the fish fillets dry with paper towels. Rub both sides generously with blackening seasoning.

Cook the Fish

In a skillet, heat the remaining olive oil over high heat. Once hot, add the seasoned fish fillets. Cook for 2-3 minutes on each side until blackened and cooked through. Remove from heat.

Mix Crab Ingredients

In a bowl, gently combine the jumbo lump crab meat, lemon juice, chopped parsley, and Old Bay seasoning. Set aside.

Serve

On a plate, serve a generous scoop of the red beans and rice. Top each serving with a blackened fish fillet and spoon the crab mixture over the fish.