Gulf Coast Scamp with Jumbo Lump Crab and Tasso Butter

Total Time:
55 min
25 min
30 min

8 servings

  • 8 (8-ounce) scamp fillets
  • Salt and pepper
  • 8 eggs
  • 2 cups milk
  • 4 cups flour
  • 4 cups panko bread crumbs
  • Oil, for sauteing
  • 1/2 pound crabmeat
  • Tasso Butter, recipe follows
  • Preheat oven to 400 degrees F.

  • Season fish with salt and pepper. Mix eggs and milk to make an egg wash. Dredge fish in flour, then egg, and then breadcrumbs. Heat oil in a large ovensafe saute pan. When oil is hot, place fish in pan (it will probably be necessary to cook the fish in 2 batches or in 2 pans). Brown on each side and then transfer to the oven to finish cooking for 8 minutes or until a knife slides in easily. Do not overcook.

  • Transfer fish to serving plates. Divide crabmeat evenly over fish and spoon sauce over. Serve.

  • Tasso Butter:

  • 1/2 cup chopped red onion

  • 2 tablespoons olive oil

  • 1 teaspoon chopped garlic

  • 1/4 pound Tasso ham

  • 1/2 cup white wine

  • 1 pound butter

  • In a medium saute pan over medium heat, saute onions in olive oil for 5 minutes or until translucent. Add garlic and ham and cook for an additional 5 minutes. Add wine and reduce liquid by half. Reduce heat to low and slowly add cold butter, a few pieces at a time, until all is melted.

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.

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