Heavenly Crabmeat Snapper

9 servings Prep: 15 m Cook: 20 m Total: 35 m Intermediate
5.0/5 (5)
Heavenly Crabmeat Snapper
Broiled snapper topped with rich crabmeat and mayonnaise sauce, then finished with golden parmesan cheese. This elegant seafood dish combines two Louisiana favorites - fresh Gulf snapper and lump crabmeat - for a restaurant-quality meal you can make at home in about 35 minutes.

Ingredients

9 servings
  • 4 medium snapper filets
  • 1 cup mayonnaise
  • 1 pound claw crabmeat
  • 8 ounces parmesan cheese
  • dash lemon pepper
  • dash garlic powder
  • dash salt and pepper
  • butter for basting

Step-by-Step Instructions

  1. Turn on broiler and grease broiler pan with butter.
  2. Wash snapper then pat dry and rub butter on top of the snapper. Place snapper on the greased broiler tray and sprinkle with salt, pepper, and lemon pepper.
  3. Place in broiler oven and watch very carefully while cooking, continuing to baste the fish with butter. This will take about 10-12 minutes depending on thickness.
  4. While fish is cooking, in a mixing bowl mix the mayonnaise, crabmeat, 4 ounces of parmesan, and garlic powder.
  5. Cook snapper until almost done (fish should be opaque and flake easily), take out of the broiler, drain excess butter, top with crabmeat sauce evenly. Then top with remaining 4 ounces parmesan and put back in broiler until it turns golden brown, about 3-5 minutes.

Common Problems and Solutions

Q: Why is my fish dry?

A: Watch the broiler carefully and baste frequently with butter. Snapper cooks quickly, so don't overcook it in the first broiling step - it should be just barely done before you add the topping, as it will cook more under the broiler when you finish it with the parmesan.

Q: Can I use fresh crabmeat instead of claw meat?

A: Absolutely! Lump or jumbo lump crabmeat works beautifully and gives an even more elegant presentation. Claw meat is more economical and has great flavor, but any fresh Louisiana crabmeat will work.

Tips and Techniques

Pick through the crabmeat carefully to remove any shell fragments before mixing with the mayonnaise. Keep a close eye when broiling - snapper can go from perfectly done to overcooked very quickly. The fish should flake easily with a fork when it’s ready.

Ingredient Substitutions

  • snapper: redfish, grouper, or flounder
  • claw crabmeat: lump crabmeat or jumbo lump
  • mayonnaise: half mayonnaise, half sour cream

Equipment Needed

  • broiler pan
  • mixing bowl
  • basting brush

Historical Context

Topping broiled fish with crabmeat became popular in Louisiana coastal restaurants as a way to create an elegant surf-and-surf dish. It showcases the Gulf’s bounty and turns simple broiled fish into something special enough for company.