I am hesitant on calling it a seafood sauce or maybe it should be just a cream sauce...for now, I'll call it...That Sauce. It is a very versatile sauce can be coupled with just about anything. The original sauce calls for crabmeat with rockfish or striped bass fillets. Well, I used crawfish tails and combined it with pork chops. I think it would be good to use shrimp (or crabmeat or scallops) on top of steaks! I served corn on the cob, twice-baked mashed potatoes and Hawaiian rolls. I think the side items will vary depending on your meat choice. We ended up dipping our rolls in the sauce and even placing it over our potatoes. I think the fish would be awesome served over rice with this sauce. Endless possibilities!!! The original recipe calls for 1 ½ lbs rockfish or striped bass fillets but I used 8 center cut pork chops and there was PLENTY of sauce! I prepared the pork chops by coating them with flour that I seasoned with “Slap Ya Momma” Cajun seasoning, Garlic pepper & Cayenne pepper.
On to the sauce… 2 ½ tsps McCormick Old Bay with Garlic & Herb Seasoning, divided. (I omitted this since I had seasoned my flour) 3 Tbsp butter, divided (I used butter flavored Crisco) 2 Tbsp white wine (I used white wine cooking sauce) 1 green onion, finely chopped 1 c heavy cream 2 tsp Dijon mustard (I used horseradish Dijon mustard) 8 oz backfin or lump crabmeat (I used crawfish tail – can be purchased in the frozen section at Wal-Mart with the other frozen seafood items) & I added some Cajun seasoning to the tails
Heat large skillet on medium-high heat 3 minutes. (I used my electric skillet) Melt 2 Tbsp butter in skillet. Place pork-chop or fish in skillet. Cook until both sides are browned and when meat is done, remove from skillet; keep warm. Reduce heat to medium.
Stir wine into skillet, scraping bottom to loosen browned bits. Add remaining butter and green onions; cook and stir 1 minute. Gradually stir in cream. (Because I used butter flavored Crisco, there was not a need for me to add more butter.)
Stir in mustard and remaining Old Bay with Garlic & Herb Seasoning. (Again, I omitted this step since my pork chops & crawfish meat was seasoned) Simmer 2 minutes or until slightly thickened. Stir in crabmeat (or crawfish, shrimp, scallops, etc…). The original recipe suggests to return the “fish” back to the skillet & cook 3 minutes longer until fish flakes easily with a fork. Because I used pork chops, I cooked the sauce about 3 minutes after I added my crawfish and then used a ladle to top my pork chops on the holding platter!
In case you are wondering about the potatoes… I used the bagged potatoes that you stick in the microwave for 10 minutes and added a little cream cheese, green onions, garlic & shredded cheese and done! Talk about DELISH!
Hello and welcome to my very own little food blog. I love to read recipes & cook! I love to cook for others more than anything! This blog allows me to store & share some of My Favorite Recipes! Thanks for stopping by..
This is my Amazing mother. She was the BEST cook in the world! Some of our best times in life were spent in the kitchen. She taught me to "always think with love and kindness of the ones you are cooking for because it gives the plainest food a better taste." Mother passed away on August 22, 2008 - I love her and miss her so much. My dream is to pass on her love of cooking to my daughter just as she passed it on to me.
I thank God for blessing me with two of His best & trusting me to be the mother of His children!