Name: Tale of the Whales Make It Blackened Topped With A Cajun Cream Sauce And Jumbo Lump Crabmeat Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 pieces salmon fillets (or preferred firm fish like mahi-mahi or blackened chicken breast); 2 tbs olive oil or melted butter; 2 tbs cajun blackening seasoning (store-bought or homemade); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs unsalted butter; 1 each shallot, finely minced; 2 cloves garlic cloves, minced; 1 tsp cajun seasoning; 1 tsp paprika (smoked or sweet); 1 tbs dry white wine or low-sodium chicken broth; 1 cups heavy cream; 1 tbs lemon juice, freshly squeezed; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp hot sauce (optional); 1 tsp salt; 0.5 tsp freshly ground black pepper; 8 oz jumbo lump crabmeat, picked over for shells; 1 tbs unsalted butter, melted; 1 tsp lemon zest; 1 tbs fresh parsley, finely chopped; 0.25 tsp salt; 0.25 tsp black pepper; 4 each lemon wedges; 2 tbs chopped parsley for garnish; 1 tbs neutral oil (for pan)

Method

Blackened Protein

Prep the protein

Pat the fillets dry with paper towels. Brush both sides lightly with olive oil or melted butter. Season each fillet evenly with kosher salt and black pepper, then press the cajun blackening seasoning into both sides so it adheres.

Heat the pan

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (2–4 minutes). Add 1 tablespoon neutral oil and swirl to coat. The pan should be smoking lightly for a true blackened crust.

Blacken the protein

Place fillets in the hot pan without crowding (work in batches if necessary). Cook undisturbed for 2–4 minutes, depending on thickness, until a dark crust forms. Flip and cook the other side 2–4 minutes until the internal temperature reaches 125–130°F for salmon (or 145°F for other fish/chicken). Transfer to a warm plate and tent with foil while you make the sauce.

Cajun Cream Sauce

Sauté aromatics

Lower heat to medium. In the same skillet, add 2 tablespoons unsalted butter. When melted, add the minced shallot and sauté 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant, taking care not to burn.

Deglaze and season

Add 1 tablespoon white wine or chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon. Let it reduce by half (about 1 minute). Stir in 1 teaspoon cajun seasoning and 1 teaspoon paprika to bloom the spices.

Finish the cream

Pour in 1 cup heavy cream and bring to a gentle simmer. Reduce heat to low and cook 3–5 minutes, stirring occasionally, until the sauce thickens slightly. Whisk in 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce and (optional) 1 teaspoon hot sauce. Taste and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Keep warm on the lowest heat; do not boil vigorously.

Jumbo Lump Crab Topping

Prepare the crab

Place the picked-over jumbo lump crabmeat in a bowl. Gently fold in 1 tablespoon melted butter, 1 teaspoon lemon zest, 1 tablespoon chopped parsley, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Handle gently to keep lumps intact. If desired, warm the crab briefly: heat a small skillet over low heat and very gently warm the crab in the butter mixture for 30–45 seconds—do not overcook or break up the lumps.

Combine with sauce (optional)

For a looser topping, you may fold half of the crabmeat into the warm cajun cream sauce to distribute flavor, reserving the rest of the lumps to sit atop the protein. If you do this, warm through for 30–45 seconds and remove from heat.

To Finish & Serve

Assemble

Place each blackened fillet on a warmed plate. Spoon 2–3 tablespoons of cajun cream sauce over each fillet. Nestle 2 ounces (about half) of jumbo lump crabmeat on top of each portion, arranging lumps attractively. Spoon a little more sauce around the fillet if desired.

Garnish and serve

Sprinkle chopped parsley over the crab, add a lemon wedge to each plate and serve immediately. Recommended sides: dirty rice, roasted potatoes, or sautéed green beans.