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Maine Lobster

Crab-Crusted Grouper

4 servings

4 6 oz grouper filets
8 oz crab meat, well drained
½ cup onion, finely chopped
½ cup celery, finely chopped
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon Old Bay seasoning
1 teaspoon finely minced hot pepper, or to taste
½ cup parsley, minced
1 teaspoon thyme leaves
1 egg
1 cup unseasoned bread crumbs
Salt and pepper to taste


Crab-Crusted Grouper

Skipjack's roared on the scene in 2005 and was voted the best Seafood Restaurant by the readers of the local Daily Herald. As the restaurant gets first pick of the fish that arrives for the fish market, this is not a big surprise. We have chosen a dish that combines two bits of seafood, the Crab-Crusted Grouper.

Crab-Crusted Grouper

Lightly season the filets with salt and pepper and place them in a shallow baking dish large enough to hold them without touching.

Warm the olive oil in a small sauté pan and cook the onion, celery, hot pepper, and garlic until softened but not brown. Set aside to cool.

In a medium bowl combine the crab meat, the sautéed vegetables, the Old Bay seasoning, the thyme, and the parsley. In a small bowl beat the egg, pour over the crab mixture, and stir gently to combine. Add bread crumbs, a quarter cup at a time, until most of the liquid is absorbed. You may not need to use all of the bread crumbs.

Cover each grouper filet with a layer of the crab mixture ½ inch thick. Bake in a 350° oven for 20 minutes or until the fish is opaque.

Sylvain Pereira For wine, Sylvain Pereira (sommelier at Select Wine Cellar) suggests a crisp and sturdy chardonnay or a light red wine. The Saint Romain (chardonnay) from Pierre Morey or the Borgogne Pinot Noir from Guy Amiot would be fine with this dish. Saint Romain (chardonnay) from Pierre Morey

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