Rockfish + Crab Recipe
Lump Crab | Dijon Sherry Cream | Asparagus
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Ingredients
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Seafood
Vegetables
Sauce
Garnish
Method
Preparation
- 1
Prepare the Asparagus
Trim the woody ends off the asparagus and wash them under cold water. Set aside.
- 2
Prepare the Crab
If necessary, check the lump crab meat for any shell fragments and set aside.
Cooking
- 3
Cook the Asparagus
In a large pot of boiling salted water, cook the asparagus for about 3-4 minutes until tender-crisp. Drain and set aside.
- 4
Sear the Rockfish
In a large skillet over medium-high heat, add a drizzle of oil. Season the rockfish fillets with salt and pepper. Sear the rockfish for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and keep warm.
- 5
Make the Dijon Sherry Cream
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant. Pour in the heavy cream, Dijon mustard, and sherry wine. Stir well to combine and bring to a simmer. Allow the sauce to cook for about 2-3 minutes until slightly thickened. Add the lump crab meat and gently fold it into the sauce, heating through for 1-2 minutes.
Plating
- 6
Serve
On a plate, arrange the asparagus first, then place the seared rockfish on top. Spoon the Dijon sherry cream over the rockfish and crab mixture. Garnish with chopped parsley before serving.
