Crab Crusted Grouper Recipe
Blackened Grouper topped with jumbo lump crab blend basted and baked with Key Lime Butter, fresh vegetable mashed potatoes.
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Ingredients
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For the Grouper
For the Crab Topping
For the Key Lime Butter
For the Vegetable Mashed Potatoes
Method
Preparing the Grouper
- 1
Season the Grouper
Rub each grouper fillet with olive oil and then coat evenly with blackening seasoning.
- 2
Sear the Grouper
Heat a large skillet over medium-high heat. Add the seasoned grouper fillets and cook for 3-4 minutes on each side until blackened and cooked through. Remove from heat and set aside.
Making the Crab Topping
- 3
Prepare the Crab Blend
In a mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and chopped parsley. Gently mix until just combined, being careful not to break up the crab meat too much.
Making Key Lime Butter
- 4
Combine Ingredients
In a small saucepan over low heat, melt the unsalted butter. Once melted, stir in the key lime juice and minced garlic. Keep warm until ready to use.
Preparing Vegetable Mashed Potatoes
- 5
- 6
Baking the Dish
- 7
Assemble
Preheat the oven to 375°F (190°C). Place the cooked grouper fillets on a baking sheet. Top each fillet generously with the crab blend.
- 8
Bake
Drizzle the key lime butter over the crab-topped grouper fillets. Bake in the preheated oven for 10-12 minutes or until the crab is heated through and slightly golden.
