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REDFISH APOLLO WITH CRAB AU GRATIN SAUCE

For the Fish For the Sauce
4 (7–9 oz.) Redfish (drum) fillets Let’s start by prepping out some things. Small/fine
Salt and pepper, to taste chop ½ yellow onion. Fine chop 2 garlic cloves.
Cajun seasoning, to taste In a large saucepan on medium/high heat (lower
(Slap Ya Mama, Tony’s, etc.) and raise as needed), melt 2 oz. of butter and add
Butter or oil (for searing) in chopped onion. After a few minutes, add garlic
For the Shrimp and cook until onions are cooked nicely.
1 lb. (21/25) Gulf shrimp, Add in 8 oz. of lump crab meat (beforehand, go
peeled and deveined through to be sure there are no shells), stir/com-
4 eggs bine. Then add room-temp cream cheese (small
2 cups milk chunks at a time make for easier combining). Continue stirring until mixture is well incorporated. Add 3
3–4 cups flour (for dredging) cups of heavy whipping cream and stir in gradually to combine fully. Add seasoning to taste, 1–2 tsp. of
1 tsp. granulated garlic, Cajun seasoning.
for coating shrimp Continue stirring until a low boil/bubble comes on, then reduce some and add in 1 cup of shredded
1 tsp. Cajun seasoning Parmesan. Stir until combined. (Sauce should be a nice, slightly thick, super creamy, cheesy crab heaven!)
(Slap Ya Mama, Tony’s, etc.), Sauce is done – set to the side!
for coating shrimp For the Shrimp
Oil for frying (canola, vegetable) In a mixing bowl, whisk 4 eggs, 2 cups of milk, 1 tsp. granulated garlic, and 1 tsp. Cajun seasoning. In a
For the Crab Au Gratin Sauce dredge pan, set up 3–4 cups of flour with the same seasoning; mix well. You will need a fry pan with oil; you
8 oz. lump crab meat are only frying 20 shrimp, so it does not need to be all that deep. Don’t waste your oil!
2 oz. butter Take your peeled and deveined shrimp and season them with Cajun seasoning and granulated garlic. Toss
1/2 yellow onion, finely chopped in flour, then into milk/egg wash, then back into flour, covering completely. Drop into hot oil cautiously and
2 garlic cloves, finely chopped allow to fry until golden brown! Set aside.
4 oz. cream cheese (room temp) For the Fish
3 cups heavy whipping cream Season your fish with a little salt and pepper and Cajun seasoning on both sides. Pan-sear in a little olive
1 cup shredded Parmesan cheese oil, all four pieces.
1–2 tsp. Cajun seasoning To Assemble
(Slap Ya Mama, Tony’s, etc.) Slice avocado into 20 slices (10 per half).
For Assembly On a plate, set fish in the center of the plate. Completely drape with sauce; on top, add in layers of shrimp,
1 avocado, sliced into 20 slices then avocado. Repeat across the top, and there you have it! A delicious Redfish Apollo with Crab Au Gratin
(10 per half) Sauce.
Recipe courtesy of Chef Dave Evans, LUNA Bar & Grill
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