• Tommy Centola

Mahi Mahi with Lump Crabmeat Meuniere

Updated: Jan 4

I have just spend a week eating my way thru New Orleans.  One night my wife, mother-in-law and I ate at Cafe 615 Home of Da Wabbit. The dish I had there was a Mahi Mahi with Crabmeat in a White Wine Buerre Blanc Sauce. It was one of the best dishes that I ate on this trip. While eating, I could not help but think it would have been better if the Crabmeat was cooked in a Meuniere Sauce. So, here is my version of this dish.

4 8oz Mahi Mahi Fillet

Grill or pan sauté the Mahi Mahi

Meuniere Sauce

2 sticks Butter

2 tablespoons Lemon Juice

2 teaspoons Worcestershire Sauce

1 pound Lump Crabmeat, picked thru for shells

In a small saucepan over low heat, melt butter until it stops bubbling

and the milk solids at the bottom of the pan begin to brown. Carefully

add the lemon juice and Worcestershire sauce; the butter will foam.

Cook until the foam subsides. Add the crabmeat and heat until warmed.

Top Mahi Mahi with Crabmeat and serve.

Enjoy!!!

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