<< Back to Recipes

Panned Trout With Lump Crabmeat and Caper Hollandaise

 View Printer-Friendly Version

Ingredients

• 6 ea  Trout Filets
• 1 16oz jar  Cajun Injector Lemon Butter Garlic Marinade
• 2 cups  flour
• 1 can  Cajun Shake
• 2 sticks  Butter
• 1 lb  Lump Crabmeat
• 1 ea  Ingredients for Hollandaise Sauce:
• 2 sticks  Butter
• 6 ea  Egg Yolks
• 1 tbsp  Lemon Juice
• 1 tsp  Cajun Shake
• Capers

Directions

1. Spoon the crabmeat onto the Trout filet and cover with the Hollandaise sauce.
2. Rum marinade on Trout and sprinkle with Cajun Shake.
3. Cover filet with flour.
4. Place in a pan with 1 stick melted butter and saute' for several minutes.
5. Hollandaise sauce with capers:
6. Slowly melt two sticks of butter in pan and whisk in egg yolks. Add lemon juice.
7. Once it thickens up, add Cajun shake and capers.
8. Saute' approximately 1 pound of lump crab meat in a pan of melted butter (1 stick).
9. Sprinkle with Cajun Shake.

Yield: 6 servings
Preptime: 25 minutes
Cook time: 20 minutes