Blackened Salmon & Crab Étouffée

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

Blackened Salmon

Ingredients:

• 3–4 oz Salmon Filets

• 3 oz Unsalted Butter, Melted

• 1½–2 Tbsp Flourish Blackened Seasoning

• ½ tsp Smoked Paprika (optional – boosts smoke)

• ¼ Tsp Cayenne Pepper (optional – only if extra heat is desired)

• 1/2 lemon

Heat your cast iron or heavy duty skillet. In a small bowl, mix your flourish seasoning with any additional herbs & spices. Season the filet on both sides. Dip The Salmon Filets into the melted butter, and lay into your dry ripping hot heavy skillet (This will be very smokey). Cook the salmon, until blackened on one side (roughly 2 to 5 minutes). Turn fillets, and continue cooking until blackened and fish is easily flaked with a fork. Remove from heat and squeeze lemon juice over the filets.

Crab Étouffée

• 2 oz Unsalted Butter

• 1½ Tbsp Flour

• ½ cup Yellow Onion, Medium Dice

• ½ cup Green bell pepper, Medium Dice

• 2 stalks Celery, Medium Dice

• 3 cloves Garlic, Minced

• 1½–2 cups Seafood Stock

• 1½ Tbsp Flourish Creole Seasoning (start light, adjust to taste)

• ¼ cup chopped green onion

• ¼ tsp fresh thyme

• 1 bay leaf

• ¼ tsp crushed red pepper flakes (optional – only if more heat is desired)

• 8 oz lump crab meat

• ½ Tbsp chopped parsley

• 2 oz 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 Flourish Creole Seasoning, thyme, bay leaf, and red pepper flakes (if using). Bring to a boil, reduce heat and  Simmer 20-30 minutes, stirring occasionally. Gently fold in the lump crab and Green Onion. Cook for about 5-10 more minutes, Finish with heavy cream and parsley. Simmer 2–3 minutes just to warm through. Remove bay leaf, adjust seasoning if needed, and serve.