The Sid Gautreaux - Mike Anderson's


¼ cup coarsely chopped garlic

2 sticks margarine or butter

1 ½ tablespoons Worcestershire

1 tablespoon black pepper

Juice of 1 ½ Lemons

1 teaspoon salt

1 tablespoon Mike Anderson's South Louisiana Season All

Per Person:

1 cup sliced mushrooms

4 oz. white crabmeat (lump)

¼ cup chopped green onions

4 Tablespoons olive oil

1/2 cup Italian bread crumbs

6-8 ounce fresh fish fillet


In a small saucepan, sauté garlic in margarine or butter. Simmer over low heat until garlic is golden brown. Add Worcestershire sauce, mushrooms, green onions, lump crabmeat, black pepper, lemon juice, salt and Mike Anderson's South Louisiana Seasoning or Season All. Mix Well. Pour scampi sauce into a shallow baking dish. Cover fish fillets with olive oil and dip each one in a plate of breadcrumbs. Sautee or Broil on high 8 to 10 minutes. Top broiled fish fillets with sauce and serve.

Serves 6-8 people