Steve's Crawfish Topping For Redfish, Speckled Trout, Catfish or any Fish
Ingredients
6
servings
- 1 small sweet onion, chopped
- 1 cup green onion, chopped
- 3 tbsp minced garlic
- 3 good shakes of Worcestershire sauce
- 1 lemon, quartered
- 3 tbsp margarine
- Cajun seasoning/spices to taste
- 8 ounces heavy whipping cream
- 1 pound crawfish or shrimp or 8 oz crabmeat
Step-by-Step Instructions
- Sauté the sweet onion, green onion, and garlic in margarine in heavy stainless sauté pan until they’re just beginning to soften. Add three good shakes Worcestershire sauce and the juice of half a lemon. Sauté 10 minutes, then season with Cajun seasoning to taste.
- Add the crawfish (or shrimp or crabmeat) and sauté on low heat for another 15 minutes, stirring occasionally.
- Add cream and continue cooking until reduced by half, about 5-10 minutes. The sauce should be thick enough to coat the back of a spoon. Taste and season again if needed. Spoon over your cooked fish and enjoy!
Common Problems and Solutions
Q: Why is my sauce not thickening?
A: Make sure you're using heavy whipping cream (not half-and-half) and let it simmer long enough to reduce by half. This should take 5-10 minutes on medium-low heat. If it's still thin, continue cooking a bit longer.
Q: Can I use frozen crawfish tails?
A: Absolutely! Just thaw them first and drain well. Frozen crawfish work great in this recipe and are what most folks use unless it's crawfish season.
Tips and Techniques
Don’t rush the reduction of the cream—that’s what gives you the silky, rich sauce that coats the fish beautifully. If your sauce breaks (separates), whisk in a tablespoon of cold cream to bring it back together.
Ingredient Substitutions
- crawfish: shrimp or lump crabmeat
- margarine: butter
- heavy whipping cream: half-and-half
Equipment Needed
- Heavy stainless steel sauté pan or skillet
