Grilled Fish with Creamy Crab and Prawns Sauce

    35 minutes

    This is an easy seafood dish that I modelled after dinners I have eaten at seafood restaurants. Fish fillets are grilled then topped with a creamy crab and prawn sauce.

    49 people made this

    Serves: 6 

    • 65g butter
    • 1 1/2 cups (375ml) thickened cream
    • 1 teaspoon mustard
    • 375g tinned crabmeat, drained and flaked
    • 1 (125g) tin small prawns, drained
    • 1 teaspoon Cajun seasoning
    • 1 pinch salt and pepper, to taste
    • 1kg boneless white fish fillets
    • 1 tablespoon olive oil
    • 1 lemon, juiced
    • 1 teaspoon diced fresh parsley
    • 1 pinch salt and pepper, to taste

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven's grill. Cover a medium baking dish with foil.
    2. Melt butter with cream in a saucepan over medium heat then blend in the mustard. Cook and stir until thickened. Mix in crab and prawns. Season with Cajun seasoning, salt and pepper. Cook until heated through.
    3. Place fish in the prepared baking dish then rub with olive oil, lemon juice and parsley. Season with salt and pepper.
    4. Grill fish for about 4 minutes on each side until easily flaked with a fork. Spoon the crab and prawns mixture over fish to serve.

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    Reviews in English (37)


    This was delicious and I did make a few changes. I left out the creole mustard, adding in about 1 1/2 tsp emeril's bayou blast. The crabmeat I used was a fresh, pasteurized product, thus it had no liquid -and therefore wasn't salty, I also used fresh shrimp, instead of a canned product I didn't use the parsley either...this was a great recipe, one that we will be having again soon! For those who couldn't figure out what to do w/ the cream...try reading step 2 in the directions...if you still can't figure out what to do w/ the cream...just face it you probably never will.  -  06 Mar 2007  (Review from Allrecipes USA and Canada)


    This was super easy to make and was very very good. I will definitely make again and will pass this recipe on to friends.  -  16 May 2002  (Review from Allrecipes USA and Canada)


    I used this recipe as a special in my restaurant with some small changes, and the feedback was fantastic. My changes were only to add some diced onions and bell peppers to the sauce (Sauteed) and then finish it off with some bread crumbs to brown under the broiler. Great way to get rid of some extra grouper and crab meat!  -  03 Sep 2004  (Review from Allrecipes USA and Canada)