Gulf Coast Scamp With Jumbo Lump Crab And Tasso Butter
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
43
Spice
39
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1
Salt8
Eggs2 cups
Milk4 cups
Flour4 cups
Panko Bread Crumbs450 g
Crabmeat450 g
Butter1 cup
Red Onion (chopped)2 tbsps
Olive Oil1 tsp
Garlic (chopped)450 g
Ham (tasso)1 cup
White WineDirections:
1
Preheat oven to 400 degrees F
2
Season fish with salt and pepper
3
Mix eggs and milk to make an egg wash
4
Dredge fish in flour, then egg, and then breadcrumbs
5
Heat oil in a large ovensafe saute pan
6
When oil is hot, place fish in pan (it will probably be necessary to cook the fish in 2 batches or in 2 pans)
7
Brown on each side and then transfer to the oven to finish cooking for 8 minutes or until a knife slides in easily
8
Do not overcook
9
Transfer fish to serving plates
10
Divide crabmeat evenly over fish and spoon sauce over
11
Serve
12
In a medium saute pan over medium heat, saute onions in olive oil for 5 minutes or until translucent
13
Add garlic and ham and cook for an additional 5 minutes
14
Add wine and reduce liquid by half
15
Reduce heat to low and slowly add cold butter, a few pieces at a time, until all is melted