When I lived in Louisiana, I don’t believe I ever had Black Drum. We would typically eat catfish, bass or bream. But after moving to Texas and starting to research Louisiana cuisine more, I discovered that a lot of restaurants in the gulf coast serve this fish. I discovered this Black Drum Amandine with Crabmeat from Acadiana Table and it is amazing!
Crispy fried & drenched in a lemon butter sauce, this fish is topped with succulent and sweet Louisiana Gulf crabmeat. I personally love to serve Black Drum Amandine with Crabmeat on top of some angel hair pasta. The crispy fish with the lemony butter sauce is so succulent. Add to that the slivered toasted almonds and fresh crabmeat and it is a match made in heaven!
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Black Drum Amandine with Crabmeat
Course: EntreesCuisine: CajunDifficulty: Easy4
servings30
minutes40
minutesIngredients
8 (4 – 6 oz) 8 fillets of black drum, skin removed
2 cups 2 all-purpose flour
2 tbsp 2 Cajun seasoning
1 cup 1 half-and-half
kosher salt and freshly ground black pepper
2 sticks 2 unsalted butter
3/4 cup 3/4 sliced almonds
1 tbsp 1 finely minced garlic
1/2 1/2 lemon, juiced
1/2 1/2 lemon, zested
1 lb 1 fresh jumbo lump crabmeat
2 tbsp 2 chopped flat leaf parsley
4 4 lemon wedges
Directions
- Remove the fish fillets to a cutting board and inspect them carefully, removing any small bones. Place them in a covered container and refrigerate.
- In a shallow container, add the flour and Cajun seasoning, and blend together.
- In a shallow container, add the half and half.
- Remove the fish fillets and sprinkle lightly with salt and pepper. Place the fillets in the half and half and then add to the seasoned flour. Roll them to coat on both sides.
- In a large skillet over medium-high heat, melt the stick of butter. Shake any excess flour off each fillet and place in the hot skillet being careful not to crowd the pan. Sauté the fillets until browned on both sides, about 2 to 3 minutes. Remove to a platter and keep warm. Repeat until all the fish is cooked.
- In the same skillet on low heat, add the remaining stick of butter along with the almonds. Stir the mixture careful and watch as both the almonds and the butter begin to brown, about 3 to 5 minutes. Turn the heat off and add the garlic along with the lemon juice and lemon zest. Stir the sauce mixture as it continues to cook and then pour over the fish fillets.
- Wipe the pan clean using paper towel and place the pan on low heat. Add the crabmeat along with the chopped parsley and being careful not to break up the lumps, gently toss until warmed through, about 1 minute. Remove the pan from the heat.
- For plating, place two sautéed fish fillets in the center of the plate and spoon over the almond butter sauce. Top with a portion of the crabmeat and serve with a lemon wedge on the side.
Notes
- I urge you to find black drum for this dish, but if you must, any white flaky fish fillet (flounder or trout) will work. Most crabmeat is clean of any shell pieces, but always inspect it before serving. Your guests will appreciate the attention to detail. Go upscale and use fresh quality butter in this dish, not the run-of-the-mill variety. Be sure to use the sliced almonds rather than slivered. There is a big difference in how the almonds will brown in this dish.
Inspired by Acadiana Table
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