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Grouper with Crabmeat Sauce

 Grouper with Crabmeat Sauce
A creamy seafood sauce drapes over mild-flavored grouper for an elegant entree. Whether served to my family or to hundreds of people at a charity event, it's a winner.—Virginia Anthony, Jacksonville, Florida
8 ServingsPrep: 25 min. Broil: 15 min.


  • 8 grouper or red snapper fillets (8 ounces each), skin removed
  • 1/4 cup lemon juice
  • 2 tablespoons marinade for chicken
  • 1 tablespoon seafood seasoning
  • 1 tablespoon olive oil
  • SAUCE:
  • 2 large onions, chopped
  • 1 large sweet red pepper, chopped
  • 8 green onions, chopped
  • 2 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 2 teaspoons seafood seasoning
  • 2-1/2 cups half-and-half cream
  • 2 cups fresh crabmeat
  • 1/4 cup minced fresh parsley


  • Place fillets on a foil-lined 15-in. x 10-in. x 1-in. baking pan.
  • In a small bowl, combine the lemon juice, marinade for chicken,
  • seafood seasoning and oil; brush over fillets. Broil 4-in. from the
  • heat for 6-7 minutes on each side or until fish flakes easily with a
  • fork.
  • Meanwhile, for sauce, in a large skillet, saute the onions, red

2 of 2

Grouper with Crabmeat Sauce (continued)

Directions (continued)

  • pepper, green onions and garlic in butter until tender. Stir in
  • flour and seafood seasoning until blended; gradually add cream.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Gently stir in crab meat; heat through. Serve with fish. Sprinkle
  • with parsley. Yield: 8 servings.
Editor's Note: This dish is great served with a spinach pasta. Just cook enough for 8 side servings and toss with a little olive oil, minced garlic and shredded Romano.
Nutritional Facts: 1 fillet with 2/3 cup sauce equals 452 calories, 18 g fat (10 g saturated fat), 162 mg cholesterol, 730 mg sodium, 12 g carbohydrate, 2 g fiber, 55 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.