July 13, 2017
Sauce, Shellfish, Crab meat,
Dairy, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Weeknight Meals, Hand Mix/Whisk, Stove Top, Gluten-Free, No Eggs, Wine more
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"Exploring the Welsh cuisine for CQ #4 has been a happy adventure, mainly due to the wealth & popularity of seafood which they manage to make a part of most fine-dining experiences, but also joins home-cooking type meals in Wales. My main goal has been to discover & use crab meat the way the Welsh do. In this recipe, they give you a way to "dress-up" ordinary fish fillets. You can bake, pan grill or even boil the fish fillets w/little fuss taken & then transform them into something worthy of praise w/this sauce. I amended this recipe to reduce the amt of sauce as I felt it was excessive for 4 fillets. BUT if you need to stretch the sauce to a larger amt, just add about 4 oz of baby shrimp to increase the bulk. It's very flexible. ENJOY!"
Melt butter in saucepan over med-low heat. Add lemon juice, garlic, wine, hot sauce & the Old Bay Seasoning. Slowly simmer for about 2 min. Add the cream & simmer until well mixed.
Gently stir in the crab meat & simmer until the crab meat is heated through. Spoon over fish fillets, garnish w/chopped green onions & the lemon zest & serve to your happy family.
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