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Crab-Topped Grouper Recipe

Crab-Topped Grouper Recipe

Scroggins is an accomplished fisherman, but he’s also known as a great cook

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Scroggins is an accomplished fisherman, but he’s also known as a great cook.

“Grilling grouper filets and topping them with crab is one of my absolute favorite seafood dishes to make,” says Scroggins. “It will impress your dinner guests and it’s so easy to do.”

This recipe is courtesy of Pro Angler and Team Toyota athlete Terry Scroggins

Ingredients

  • Grouper Filets
  • 4 Ounces Crab Stuffing per filet
  • Seafood seasoning of choice.

  • 4 tablespoons olive oil, divided
  • 1 tablespoon finely chopped red bell pepper
  • 1 tablespoon finely chopped sweet onion
  • 1/2 tablespoon finely chopped jalapeno pepper
  • 1/2 cup crab claw meat (picked over to remove shells)
  • Ground cumin to taste
  • Salt and pepper to taste, divided
  • 2 grouper fillets, about 6 ounces each
  • juice of one lemon
  • 1/2 cup all-purpose flour
  • 1 teaspoon butter
  • 1 teaspoon chopped garlic
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup white wine

Servings 2


  • 4 tablespoons olive oil, divided
  • 1 tablespoon finely chopped red bell pepper
  • 1 tablespoon finely chopped sweet onion
  • 1/2 tablespoon finely chopped jalapeno pepper
  • 1/2 cup crab claw meat (picked over to remove shells)
  • Ground cumin to taste
  • Salt and pepper to taste, divided
  • 2 grouper fillets, about 6 ounces each
  • juice of one lemon
  • 1/2 cup all-purpose flour
  • 1 teaspoon butter
  • 1 teaspoon chopped garlic
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup white wine

Servings 2


  • 4 tablespoons olive oil, divided
  • 1 tablespoon finely chopped red bell pepper
  • 1 tablespoon finely chopped sweet onion
  • 1/2 tablespoon finely chopped jalapeno pepper
  • 1/2 cup crab claw meat (picked over to remove shells)
  • Ground cumin to taste
  • Salt and pepper to taste, divided
  • 2 grouper fillets, about 6 ounces each
  • juice of one lemon
  • 1/2 cup all-purpose flour
  • 1 teaspoon butter
  • 1 teaspoon chopped garlic
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup white wine

Servings 2


  • 4 tablespoons olive oil, divided
  • 1 tablespoon finely chopped red bell pepper
  • 1 tablespoon finely chopped sweet onion
  • 1/2 tablespoon finely chopped jalapeno pepper
  • 1/2 cup crab claw meat (picked over to remove shells)
  • Ground cumin to taste
  • Salt and pepper to taste, divided
  • 2 grouper fillets, about 6 ounces each
  • juice of one lemon
  • 1/2 cup all-purpose flour
  • 1 teaspoon butter
  • 1 teaspoon chopped garlic
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup white wine

Servings 2


  • 4 tablespoons olive oil, divided
  • 1 tablespoon finely chopped red bell pepper
  • 1 tablespoon finely chopped sweet onion
  • 1/2 tablespoon finely chopped jalapeno pepper
  • 1/2 cup crab claw meat (picked over to remove shells)
  • Ground cumin to taste
  • Salt and pepper to taste, divided
  • 2 grouper fillets, about 6 ounces each
  • juice of one lemon
  • 1/2 cup all-purpose flour
  • 1 teaspoon butter
  • 1 teaspoon chopped garlic
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup white wine

Servings 2


  • 4 tablespoons olive oil, divided
  • 1 tablespoon finely chopped red bell pepper
  • 1 tablespoon finely chopped sweet onion
  • 1/2 tablespoon finely chopped jalapeno pepper
  • 1/2 cup crab claw meat (picked over to remove shells)
  • Ground cumin to taste
  • Salt and pepper to taste, divided
  • 2 grouper fillets, about 6 ounces each
  • juice of one lemon
  • 1/2 cup all-purpose flour
  • 1 teaspoon butter
  • 1 teaspoon chopped garlic
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup white wine

Servings 2


  • 4 tablespoons olive oil, divided
  • 1 tablespoon finely chopped red bell pepper
  • 1 tablespoon finely chopped sweet onion
  • 1/2 tablespoon finely chopped jalapeno pepper
  • 1/2 cup crab claw meat (picked over to remove shells)
  • Ground cumin to taste
  • Salt and pepper to taste, divided
  • 2 grouper fillets, about 6 ounces each
  • juice of one lemon
  • 1/2 cup all-purpose flour
  • 1 teaspoon butter
  • 1 teaspoon chopped garlic
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup white wine

Servings 2


  • 4 tablespoons olive oil, divided
  • 1 tablespoon finely chopped red bell pepper
  • 1 tablespoon finely chopped sweet onion
  • 1/2 tablespoon finely chopped jalapeno pepper
  • 1/2 cup crab claw meat (picked over to remove shells)
  • Ground cumin to taste
  • Salt and pepper to taste, divided
  • 2 grouper fillets, about 6 ounces each
  • juice of one lemon
  • 1/2 cup all-purpose flour
  • 1 teaspoon butter
  • 1 teaspoon chopped garlic
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup white wine

Servings 2


  • 4 tablespoons olive oil, divided
  • 1 tablespoon finely chopped red bell pepper
  • 1 tablespoon finely chopped sweet onion
  • 1/2 tablespoon finely chopped jalapeno pepper
  • 1/2 cup crab claw meat (picked over to remove shells)
  • Ground cumin to taste
  • Salt and pepper to taste, divided
  • 2 grouper fillets, about 6 ounces each
  • juice of one lemon
  • 1/2 cup all-purpose flour
  • 1 teaspoon butter
  • 1 teaspoon chopped garlic
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup white wine

Servings 2


  • 4 tablespoons olive oil, divided
  • 1 tablespoon finely chopped red bell pepper
  • 1 tablespoon finely chopped sweet onion
  • 1/2 tablespoon finely chopped jalapeno pepper
  • 1/2 cup crab claw meat (picked over to remove shells)
  • Ground cumin to taste
  • Salt and pepper to taste, divided
  • 2 grouper fillets, about 6 ounces each
  • juice of one lemon
  • 1/2 cup all-purpose flour
  • 1 teaspoon butter
  • 1 teaspoon chopped garlic
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup white wine

Servings 2


Watch the video: How To Cook Crab Stuffed Grouper with Whole Grain Mustard Sauvignon Blanc Cream Sauce (September 2021).