Deanie's blackened gulf fish with sauteed crabmeat

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This recipe from Deanie's Seafood Restaurants in New Orleans was featured in Chef John Folse's "Hooks, Crooks & Alibis," published in 2009.

Great fish selections for the recipe include Redfish, Catfish, Red Snapper or Mahi Mahi. To order fresh Louisiana lump crabmeat for this recipe or other great seafood items, such as fresh or boiled Louisiana shrimp or crawfish, oysters and prepared items such as Seafood & Okra Gumbo or Stuffed Artichokes, visit us at shopdeanies.com.