Page 4 - The Bocaire Breeze - March April 2023

JAY’S

Jay Prisco

Crab Crusted Grouper

Serves 2

2 6-8oz portions Grouper (Snapper would make a delicious substitute)
8oz jumbo lump crab meat or lump crab meat

1 tsp chives, chopped
1 tsp parsley, chopped
1 Idaho potato

1 tablespoon butter
Salt & pepper to taste
1 tablespoon vegetable oil or pan spray

The dish can be prepared up to 1 day in advance and
then cooked the day you wish to eat it.
Season grouper with salt and pepper. Sear in pan on
medium-high heat on one side until golden brown. Let
cool. On stove top cook potato in salted water until
tender. Drain water and mash potato with butter, salt &
pepper. It will be firm and creamy. Let cool. Mix the
crab, chives, parsley, salt and pepper to taste. Once
cooled press a thin layer of potato onto the grouper.
Next press half of the crab meat onto the potato.
Preheat the oven to 450 degrees. On stove top over
medium-high heat, sauté the grouper crab side down in
vegetable oil until golden brown. Flip grouper. If your
pan is oven safe place pan in oven and continue
cooking approximately 10-12 minutes until grouper is
cooked to145 degrees on thermometer or toothpick inserted easily with no resistance.

For Sauce:
2 ounces white wine

2 ounces lemon juice
4 each whole peppercorns

1 bay leaf
1 sprig thyme
2 tablespoons heavy cream

4 tablespoons butter
Place lemon juice, white wine, thyme, peppercorns and bay leaf in small sauce pot. Reduce by half. Add
heavy cream and reduce by half. Whisk in butter and season with salt to taste.
Serve with your favorite side dishes.

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