Panfish Fillet With Lump Crab Parmesan White Sauce

There’s nothing better than locating that long lost package of fillets in the corner of the freezer while searching for dinner, it’s like a block of gold, especially after you haven’t fished in a few months. When this happens to me, I try to come up with a new recipe for the fillets. Most of my fillets, like many folks, end up in the frying pan but my wife likes baked fish as well so I like to treat her to a baked fish recipe and I like a sauce with mine. This panfish fillet recipe with crab sauce is a simple baked fish recipe for those long lost fillets. This fish recipe with crab sauce will work with any fish fillet you would bake. If this article gets you wanting to try this fish fillet recipe and you can’t find any fillets in the freezer, cod or tilapia will work just fine.

Fillet Recipe Ingredients

• 4 fish fillets
• 6 tablespoons butter
• 1 tablespoon flour
• paprika
• 1 lemon or lemon juice
• 1 clove garlic minced or garlic powder

Broiled Fillet Instructions

1. Set oven to broil and let it be warming up
2. Place fish on a lightly greased broiler pan
3. Drizzle lemon juice all over fillets
4. Cover with melted butter and sprinkle flour lightly over fillets
5. Broil fillets
6. Drizzle lemon juice once more all over
7. Continue to cook until the fillets easily flakes

Lump Crab Parmesan White Sauce Ingredients

• 2 tablespoons butter
• 4 cloves minced garlic
• black pepper to taste
• 1 1/2 cups white wine
• 1 3/4 cups heavy cream
• 2 cups parmesan cheese
• 12 oz. lump crab meat
• 1/2 lemon

Lump Crab Parmesan White Sauce Instructions

1. Melt the butter in a saucepan on medium heat. When the butter has melted add     the black pepper and garlic and simmer until fragrant.
2. Add the white wine to the saucepan and allow to simmer until reduced by half then add the other half of the white wine and simmer another 2 minutes. Slowly add the heavy cream to the saucepan. I like to have the cream at least room temperature before adding because it tends to mix better with the sauce than when it is cold. Allow the cream to simmer for 3 to 5 minutes and then use a strainer to remove the minced garlic from the sauce. I love garlic and with many recipes the minced garlic stays in but with this recipe the garlic pieces tend to overwhelm the flavor.
3. Return the sauce to the sauce pan and bring back to a slight simmer. Add the parmesan cheese and squeeze in the lemon. Stir slowly until the cheese fully melts and incorporates with the sauce creating a creamy white sauce. When the cheese has melted and the sauce is simmering add the lump crab and continue to stir returning the sauce back to a simmer. Simmer the sauce for another 5-7 minutes to thoroughly heat the already cooked crab meat.
4.   Serve by placing your nicely broiled fillet on a plate and spooning the white sauce all over the top. Some like a little some like a lot but if there is any extra a slice of homemade french bread is perfect for sopping up the leftovers. This fish fillet recipe with lump crab parmesan white sauce is the perfect recipe for those long lost fillets in the corner of the freezer or those fresh crappie and bluegills you plan to get this spring. I hope to find a few walleye this season and can’t wait to try this recipe on them as well.

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