Steve’s Crawfish Topping For Redfish, Speckled Trout, Catfish or any Fish

  • Yield : 6
  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 15m
  • Ready In : 45m
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A delicious cream sauce of crawfish, crabmeat, or shrimp; suitable for virtually any type fish.


  • 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 1

Sauté vegetables 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-season.

Step 2

Add the Cajun seasoning to taste (Tony’s, Slap ya Mama, etc.) along with crawfish and sauté on low heat for another 15 minutes.

Step 3

Add cream and sauté until reduced by half, season again if needed (after tasting). Spoon over (cooked) fish and enjoy!

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