Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Florida Seafood Recipe
Pompano with Blue Crab in Citrus Cream (Photo Below) |
Seafood-4331 |
Ingredients
| Amount |
Ingredient |
| 1/2 |
cup self-rising corn meal |
| 1/4 |
cup self-rising flour |
| 3 |
teaspoon baking powder |
| 1 |
cup buttermilk |
| 1/4 |
clove Florida garlic, minced |
| 1 1/2 |
medium Florida onion, minced |
| 8 |
cup fresh Florida parsley, minced |
| |
teaspoon hot sauce |
| 3 |
teaspoon seafood seasoning |
| 1 |
egg |
| 4 |
salt and pepper to taste |
| 1 |
pound Florida blue crab lump meat |
Preparation
Combine wine, shallots and lemon juice in small saucepan. Boil over medium-high heat until mixture is reduced to 1/3 cup. Add cream; simmer 5 minutes until thickened. Add butter cubes a few at a time and whisk until melted. Stir in lemon peel. Add crab meat to sauce and heat through. Add salt and pepper to taste; set aside and keep warm. In a large skillet, heat oil over medium-high heat. Season fillets and add to pan; cook 4 minutes per side until opaque in center. Place fillet in center of serving plate and top with crabmeat. Spoon additional sauce over all; sprinkle with parsley and serve.
Yield
4 servings
Nutritional Value Per Serving
Calories 760, Calories From Fat 541, Total Fat 61g, Saturated Fat 29g, Trans Fatty Acid 1g, Cholesterol 241mg, Total Carbohydrates 6g, Protein 43g, Omega 3 Fatty Acid 1.29g
|
Look for "Fresh from Florida" ingredients
at your grocery store. |
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