Crab Crusted Redfish Royale Recipe

Prepare and blacken fish

Pat the redfish fillets dry with paper towels. Brush both sides lightly with the melted butter. Generously sprinkle the blackening seasoning onto both sides, pressing gently so it adheres.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot (2–3 minutes). Add the oil and swirl to coat. Place fillets in the pan presentation-side down and cook, without moving, 3–4 minutes until a dark crust forms. Flip carefully and cook 2–4 more minutes until fish is opaque and flakes easily (internal temp ~135–140°F/57–60°C). Remove to a warm plate and tent with foil.

If your fillets are thick and need finishing, transfer to a preheated 375°F (190°C) oven for 4–6 minutes after searing to finish cooking evenly.

Keep fish warm while you assemble crab topping and sides.

Assemble crab royale

In a medium bowl gently combine lump crab meat, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, chopped parsley, sliced scallion, salt, pepper, and paprika. Fold carefully to keep large lumps intact. Taste and adjust seasoning. Chill briefly if desired. Portion about 2.5 oz (roughly 2 tbs) of crab mixture per fillet.

To finish: when plating, spoon the crab mixture atop each hot blackened fillet. Optionally, briefly place under a broiler (1–2 minutes) to warm the crab and set the topping—watch closely so the crab does not brown too much. Alternatively, serve cold or room temperature on the hot fish.

Cook base

If using bacon: in a large skillet over medium heat cook diced bacon until crisp. Remove with a slotted spoon, leaving rendered fat. If not using bacon: heat butter in the skillet. Add the butter to the bacon fat if both used.

Add the diced onion and bell peppers to the hot skillet and sauté over medium heat 4–5 minutes until softened. Add garlic and thyme and cook 30 seconds until fragrant.

Add the corn kernels and stir to combine. Cook 5–7 minutes, stirring occasionally, until corn begins to brown slightly. Season with cayenne, salt and pepper. Stir in heavy cream (if using) and cooked bacon pieces. Cook 1–2 more minutes to meld flavors. Finish with chopped green onion. Keep warm until plating.

Boil and smash

Place baby potatoes in a pot and cover with cold salted water. Bring to a boil and simmer 12–15 minutes until tender when pierced with a fork. Drain well and return to the pot.

Add butter and warmed milk/half-and-half and mash to your preferred texture—coarse smashed rather than silky smooth is ideal for this dish. Season with salt and pepper and stir in chopped chives or parsley. Keep warm.

Divide the smashed potatoes among four warm plates (about 3/4 cup per plate). Spoon a generous portion of corn maque choux beside the potatoes (about 3/4 cup). Place a blackened redfish fillet on top or adjacent to the vegetables.

Spoon the crab royale topping atop each fillet (about 2.5 oz each). If you broiled the crab briefly, plate immediately. Drizzle a little olive oil or a few drops of lemon juice over the fish and garnish with extra chopped parsley and a lemon wedge. Serve hot with optional hot sauce on the side.

Serve promptly so the crust remains crisp and the crab topping is warm (or pleasantly cool against the hot fish).