Crab white wine sauce for blackened fish

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MJ
Posts: 501
Joined: Wed Sep 08, 2004 12:08 pm
Location: Sugar Land

Crab white wine sauce for blackened fish

Post by MJ »

- 1 red bell pepper (chopped)
- 2 jalapenos (seeded and chopped)
- 5 to 6 green onions (chopped with about 3-4" of the green top)
- 2 cloves garlic (minced)
- 1 can white crab meat (drained) or equal part fresh crab meat (you can use shrimp or crawfish tails too.)
- 1 stick of butter - not margarine
- flour
- 1/2 cup white wine
- 1 pint heavy cream
- 1 HEAPING tablespoon of Old Bay seasoning (or as much to taste)
- 1/2 teaspoon white pepper

Over medium heat - Melt butter in saucepan and add bell pepper, jalapeno, onion, garlic and simmer for about 3 minutes.

Spoon out the vegetables into a separate bowl leaving as much butter in the saucepan as possible.

Mix enough flour with the butter until you reach a smooth consistency like a gumbo roux.

Stirring constantly with a whisk - add white wine - it will thicken very fast - constantly stir and add the pint of heavy cream slowly - constantly stirring.

Add the simmered vegetables, crab meat, white pepper and old bay. Simmer under low heat - stirring occasionally for about 10-15 minutes.

Keep the sauce hot and pour immediately over your choice of blackened fish (red snapper, redfish, mahi mahi - whatever)

On a side note - If you have any sauce leftover, it goes great over pasta. I use Penne pasta. Just boil and drain the pasta, warm the sauce and mix.

I hope you enjoy if you try.
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