• Chef Nigel Henderson

Blackened Salmon & Crab Étouffée

Updated: Oct 19

Check out this easy Blackened Salmon recipe topped with luscious Crab Étouffée.


Blackened Salmon

3-4oz Salmon Filet

3 oz Melted Butter

4 Tbsp smoked paprika

2 tsp onion powder

1 1/2 tsp dried oregano

1 tsp ground black pepper

1/2 tsp kosher salt + more to taste

1/2 tsp. Cayenne Pepper

1/4 tsp Chili Flake


In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.


Brush salmon fillets on both sides with the melted butter, and sprinkle evenly with the blackening seasoning mix. Drizzle one side of each fillet with 1/2 remaining butter.


In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.


Crab Étouffée

2oz Butter

1.5 Tbsp Flour

1/2 Chopped Yellow Onion

1/2 Chopped Green Bell Pepper

2 Stalks Chopped Celery

3 Cloves Minced Garlic

1.5-2 Cups Seafood Stock

1/4 Cup Chopped Green Onion

1/4 Tsp Fresh Thyme

1 Bay Leaf

1 Tbsp Kosher Salt

1/2 Tsp Crushed Red Pepper Flakes

1/4 Tsp Cayenne Pepper

8oz Lump Crab Meat

1/2 Tbsp Chopped Parsley

2oz Heavy Cream


Directions:

In a 3 quart heavy pot, heat butter. Add flour to the hot oil, stirring constantly. Cook 5-10 minutes. Add onions, stirring as they cook. Add green bell peppers, celery, and garlic and lightly sauté. Slowly add stock, and mix well. Add green onion, thyme, bay leaf, crushed red pepper, and cayenne. Bring to a boil, and let simmer for 10 minutes. Add lump crab and parsley. Cook for about 5-10 minutes, do not stir vigorously as it will break up the crab meat.

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