Snapper with Spicy Crab-and-Andouille Sauce Recipe

Name: Snapper with Spicy Crab-and-Andouille Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces lump crabmeat, picked over (1/4 cup); 2 ounces andouille sausage, thinly sliced (1/4 cup); 1/2 cup dry white wine; 3 tablespoons Louisiana Gold Pepper Sauce; 1 tablespoon fresh lemon juice; 1 scallion, thinly sliced; 1 garlic clove, minced; 1 1/2 sticks (6 ounces) unsalted butter, cut into tablespoons; Salt and freshly ground pepper; 2 cups white rice flour or all-purpose flour, for dredging; 1 large egg, lightly beaten; 1/2 cup milk; 1/2 cup water; Six 7-ounce red snapper fillets; 1/2 cup vegetable oil

Servings: persons

2 ounces lump crabmeat, picked over (1/4 cup)
2 ounces andouille sausage, thinly sliced (1/4 cup)
1/2 cup dry white wine
3 tablespoons Louisiana Gold Pepper Sauce
1 tablespoon fresh lemon juice
1 scallion, thinly sliced
1 garlic clove, minced
1 1/2 sticks (6 ounces) unsalted butter, cut into tablespoons
Salt and freshly ground pepper
2 cups white rice flour or all-purpose flour, for dredging
1 large egg, lightly beaten
1/2 cup milk
1/2 cup water
Six 7-ounce red snapper fillets
1/2 cup vegetable oil

1
In a medium skillet, combine the crab, andouille, wine, Louisiana Gold Pepper Sauce, lemon juice, scallion and garlic and simmer over moderate heat until the liquid has reduced by half, about 4 minutes.
2
Reduce the heat to moderately low and add 3 or 4 tablespoons of the butter, shaking and swirling the pan until it is melted.
3
Continue adding the butter a few tablespoons at a time, shaking and swirling the pan until all of the butter is incorporated and the sauce is thick and creamy; do not let the sauce boil.
4
Season with salt and pepper and keep warm over very low heat.
5
Put the rice flour in a shallow bowl and season it with salt and pepper.
6
In another shallow bowl, whisk the egg with the milk and water.
7
Dip the snapper fillets in the egg wash, then dredge them in the rice flour, pressing to help it adhere.
8
In each of 2 very large skillets, heat 1/4 cup of the oil until shimmering.
9
Add the snapper fillets to the skillets and fry over high heat, turning once, until golden and crisp, about 6 minutes.
10
Spoon the sauce over the fillets.

884

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 15 ingredients. The key ingredients include: 2 ounces lump crabmeat, picked over (1/4 cup), 2 ounces andouille sausage, thinly sliced (1/4 cup), 1/2 cup dry white wine, 3 tablespoons Louisiana Gold Pepper Sauce, and more.

Yes, Snapper with Spicy Crab-and-Andouille 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.

Snapper with Spicy Crab-and-Andouille Sauce

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