Gulf Coast Scamp with Jumbo Lump Crab and Tasso Butter

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Season fish with salt and pepper.

3. 3

   Mix eggs and milk to make an egg wash. Dredge fish in flour, then egg, and then breadcrumbs.

4. 4

   Heat oil in a large ovensafe saute pan.

5. 5

   When oil is hot, place fish in pan (it will probably be necessary to cook the fish in 2 batches or in 2 pans).

6. 6

   Brown on each side and then transfer to the oven to finish cooking for 8 minutes or until a knife slides in easily.

7. 7

   Do not overcook.

8. 8

   Transfer fish to serving plates.

9. 9

   Divide crabmeat evenly over fish and spoon sauce over.

10. 10

    Serve.

11. 11

    Tasso Butter:

12. 12

    1/2 cup chopped red onion

13. 13

    2 tablespoons olive oil

14. 14

    1 teaspoon chopped garlic

15. 15

    1/4 pound Tasso ham

16. 16

    1/2 cup white wine

17. 17

    1 pound butter

18. 18

    In a medium saute pan over medium heat, saute onions in olive oil for 5 minutes or until translucent.

19. 19

    Add garlic and ham and cook for an additional 5 minutes.

20. 20

    Add wine and reduce liquid by half.

21. 21

    Reduce heat to low and slowly add cold butter, a few pieces at a time, until all is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.