- 1 pint cream
- 1 tablespoon crab boil seasoning (recommended: Old Bay Seasoning)
- 1 teaspoon Cajun seasoning
- 3 crab legs
- 6 asparagus, peeled
- 2 tablespoons olive oil
- 1 (6-ounce) mahi mahi fillet, skinned
- Kosher salt
- Freshly ground black pepper
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 scallion, thinly sliced
Preheat oven to 450 degrees F. Bring a medium pot of salted water to a boil.
In a small saucepot, reduce the cream over medium heat until it thickens or coats the back of a spoon. Add the crab boil seasoning and the Cajun seasoning. When the water boils, add the crab and cook through, about 4 to 5 minutes. Remove the crab and let cool. Pick the crab meat from the shells and add it to the cream. Keep warm.
Fill a medium saute pan with about 1-inch of salted water, or enough to cover the asparagus. Heat the water over medium heat, add the asparagus, and cook slowly until the asparagus is bendable. Then plunge into a bowl of ice water for about 2 to 3 minutes.
Heat the oil in a medium saute pan over medium-high heat. Season fish with salt and pepper. Place the fish in the hot pan and cook on both sides until golden brown, about 3 to 4 minutes. Place in the oven to cook through, about 5 to 6 minutes.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Copyright 2003, Cat Cora, All Rights Reserved
Recipe courtesy of Sandra Lee