Blackened Red Snapper with Sautéed Crab Fingers by Chef Scott Duplantis - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Blackened Red Snapper with Sautéed Crab Fingers by Chef Scott Duplantis

December 20, 2006

INGREDIENTS

red snapper filets as needed
1 tbsp canola oil
20 per filet crab fingers
3 tbsp/filet Cooknkajun Blackening Season
1/2 to 3/4 cup Cooknkajun Supreme Sauce

PROCEDURE

  • It is best to make this recipe outside first of all, since blackening anything causes a great deal of smoke.
  • Use a cast iron skillet and get it extremely hot with the oil in the pan. Sear your red snapper filet meat side down first for about 1 ½ minutes then flip the filet over and sear the other side for about another 1 ½ to 2 minutes or until you see the meat start to flake.
  • Place on a plate and hold warm.
  • Get another sauté pan hot with the supreme sauce in it and once nice and hot put the crab fingers and toss to coat.
  • Once the crab finger sauce is bubbly and hot pour over your blackened red snapper and enjoy.
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