Best Shrimp And Crab Crusted Snapper Recipes

BAKED RED SNAPPER WITH SHRIMP AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Melt butter for cream sauce in a large skillet over medium-low heat. Add onion, celery, bell pepper, and garlic. Cook and stir until vegetables soften and onion turns translucent, 5 to 7 minutes.
• Whisk flour and Creole seasoning into onion mixture to make a paste. Slowly add half-and-half, whisking constantly. Whisk in sherry, lemon juice, basil, and thyme. Season with salt and pepper. Cook, stirring constantly, until sauce thickens, 3 to 4 minutes. Remove from heat. Add mozzarella; stir until melted and combined.
• Lightly season snapper and shrimp on both sides with seafood seasoning. Arrange snapper in a single layer in the prepared baking dish. Top with shrimp and mushrooms. Pour cream sauce over top. Sprinkle with Parmesan.
• Bake, uncovered, in the preheated oven until fish flakes easily with a fork and shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.

CRABMEAT CRUSTED CHILEAN SEA BASS

Steps:

• To make crabmeat crust, whip butter in electric mixer at high speed until it turns white and fluffy.
• Add crabmeat, parsley, red and yellow bell pepper, white pepper, salt, cayenne, and lemon juice until fully incorporated.
• Slowly add Panco while mixing on low speed.
• Roll crust between parchment paper until 1/2" thick.
• Remove top layer of parchment paper and lay fish fillet on top of crust.
• Cut crust along the outline of the filet.
• Flip fish over onto nonstick baking pan and peel away parchment paper.
• Broil until golden brown, approximately 3-5 minutes.
• Finish cooking in 375 degree oven until fish is moist and flaky, approximately 20 minutes.

CRAB-TOPPED FISH FILLETS

Steps:

• Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.

PAN ROASTED SNAPPER WITH CRAB

Steps:

• To make the butter: whirl all ingredients in blender or food processor until smooth. Refrigerate until ready to use.
• Preheat oven to 450F; spray two large saute pans with cooking spray and place in oven to heat.
• Warm serving plates.
• Season fish with 1/2 teaspoon seasoning and dust the skin side with flour.
• Add 1/4 cup clarified butter to each saute pan.
• Place fish in hot butter, skin-side down and cook for a minute.
• Bake in oven for about eight minutes or until flesh flakes easily.
• Place a fillet on each serving plate; discard butter and return pans to high heat.
• Add 1/2 cup stock or clam juice to each pan and bring to a boil.
• Add half the tomato butter to each pan and heat until butter is nearly melted.
• Add 3/4 cup of crab meat to each pan and cook until heated through.
• To serve: Divide the crab meat and sauce evenly over the top of each piece of fish.
• Serve immediately.

CRAB-STUFFED RED SNAPPER

Steps:

• Saute onion in butter until golden.
• Remove from heat and mix in the crab meat, bread crumbs, parsley, heavy cream, and lemon thyme.
• Sprinkle cavity of fish lightly with salt and pepper. Stuff the fish and skewer edges securely.
• Mix wine and butter together. Place fish in a greased baking pan, pour wine-butter mixture over fish.
• Bake in 400°F oven, uncovered for 30 minutes or just until the flesh is opaque, basting frequently with wine sauce.

CRUMB-COATED RED SNAPPER

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.