Ingredients
Method
For the Crab Stuffing
- Sautee butter, onion/bell pepper mixture, garlic, and lemon juice around 5 minutes or until clear and soft. Add crab meat and stir together. Add bread chucks to soak up the juice in the bottom of the pan. Add bread crumbs slowly while constantly stirring. You want to add enough so that the stuffing begins sticking together. (There are no exact measurements to this, it’s a very visual consistency) Season with Bullock’s 9 spice or your favorite Cajun seasoning until your heart is content.
For the Redfish Filet’s
- Blacken each side of the filet thoroughly with Blackened Redfish Seasoning. Add stuffing mixture on top of half of the filets. Then top those off with a second fish filet. You are essentially creating a fish stuffed sandwich. Once all filets have been assembled. Top with sliced vine ripe tomatoes and thin sliced purple onions.
For the Crab Cream Sauce
- Sautee butter, purple onions, green onion stalks, lemon juice, and minced garlic for around 5 minutes or until clear and soft. Add the crab meat and cook together for around 10 minutes. Add heavy whipping cream and bring to a boil. Once mixture is boiling, reduce temperature and let thicken. Once mixture has thickened, add whipped cream cheese and Parmesan cheese and let sit for 5 minutes. Season with Cajun seasoning, parsley flakes, and crushed red pepper until your heart is content.
Broiling
- Put this in the broiler at 400- 450 degrees for 30-45 minutes or until lightly browned on top.
If you would like your cream sauce to be thinner-use milk or half and half. If you would like your cream sauce to be thicker- use buttermilk.