Crabmeat Stuffed Pompano with Roasted Baby Leeks and a Parsley Garlic Butter Sauce Recipe

Name: Crabmeat Stuffed Pompano with Roasted Baby Leeks and a Parsley Garlic Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound baby leeks, cleaned; Drizzle olive oil; Salt; Freshly ground black pepper; 4 (4 to 6 ounces) pompano fillets; Creole seasoning, recipe follows; 1/4 cup olive oil; 1 pound fresh crabmeat, picked over for cartilage; 1/2 cup chopped green onions, green part only; 1 teaspoon chopped garlic; 1/2 cup mayonnaise; 1/2 cup fine dried bread crumbs; 1 tablespoon chopped shallots; 2 tablespoons chopped garlic; 1 cup dry white wine; 1/2 pound butter, cold and cubed; 2 tablespoons finely chopped fresh parsley leaves; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

1 pound baby leeks, cleaned
Drizzle olive oil
Salt
Freshly ground black pepper
4 (4 to 6 ounces) pompano fillets
Creole seasoning, recipe follows
1/4 cup olive oil
1 pound fresh crabmeat, picked over for cartilage
1/2 cup chopped green onions, green part only
1 teaspoon chopped garlic
1/2 cup mayonnaise
1/2 cup fine dried bread crumbs
1 tablespoon chopped shallots
2 tablespoons chopped garlic
1 cup dry white wine
1/2 pound butter, cold and cubed
2 tablespoons finely chopped fresh parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
Preheat the oven to 400 degrees F. Season the leeks with olive oil, salt and pepper.
2
Place on a baking sheet and roast until tender, about 30 minutes.
3
Season both sides of the pompano fillets with Creole seasoning.
4
In a large saute pan, over medium heat, add the oil.
5
When the oil is hot, add the fillets.
6
Cook on 1 side, flip over and remove from the heat.
7
In a mixing bowl, combine the crabmeat, green onions, garlic, mayonnaise, and bread crumbs.
8
Season with Creole seasoning and mix well.
9
Spread a quarter of the crab filling over each fillet.
10
Place in the oven and cook for 8 to 10 minutes.
11
For the sauce: In a small saucepan, over medium heat, combine the shallots, garlic and wine.
12
Bring to a boil and reduce by half.
13
Whisk in the butter, 1 cube at a time, until all of the butter is incorporated and the sauce coats the back of a spoon.
14
Strain through a fine mesh sieve.
15
Season with salt and pepper.
16
Add the parsley and mix well.
17
To serve, lay the fillets in the center of each serving plate.
18
Place the baby leeks around the fillets.
19
Drizzle the sauce over the entire plate.
20
Garnish with parsley.
21
Combine all ingredients thoroughly.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 pound baby leeks, cleaned, Drizzle olive oil, Salt, Freshly ground black pepper, and more.

Yes, Crabmeat Stuffed Pompano with Roasted Baby Leeks and a Parsley Garlic Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crabmeat Stuffed Pompano with Roasted Baby Leeks and a Parsley Garlic Butter Sauce

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