Grilled Red Snapper with Cajun Cream Sauce and Lump Crab Recipe

Introduction

This Grilled Red Snapper with Cajun Cream Sauce is a flavorful and elegant seafood dish perfect for any occasion. Featuring tender snapper fillets topped with warm, rich Cajun cream and delicate lump crab meat, it combines smoky, spicy, and creamy elements beautifully.

Ingredients

• 4 Red Snapper Fillets
• 2 ounces Cajun Seasoning
• 8 ounces Lump Crab Meat
• 2 tablespoons Olive Oil
• 2 tablespoons Butter (divided)
• 1 Lemon Wedge (to taste)
• 30 grams Butter
• 3 cloves Garlic
• 1 teaspoon Fresh Parsley
• 1/4 cup White Wine
• 1 cup Heavy Cream
• 1 tablespoon Cajun Seasoning
• 1/2 teaspoon Lemon Zest
• 1 Lemon Wedge (for sauce)
• 2 tablespoons Grated Parmesan Cheese

Instructions

1. Step 1: Prepare your grill for indirect cooking at a high temperature, using a charcoal Vortex if available. Open all vents fully to ensure good airflow.
2. Step 2: Drizzle 2 tablespoons of olive oil over the skin side of each red snapper fillet to prevent sticking. Lightly coat the flesh side with 2 ounces of Cajun seasoning.
3. Step 3: While the grill heats up, start the Cajun cream sauce. Heat 30 grams of butter in a small saucepan over medium heat. Add minced garlic and fresh parsley, and sauté for 1-2 minutes until fragrant.
4. Step 4: Pour in 1/4 cup of white wine, allowing it to reduce for 3-4 minutes. Then stir in 1 cup heavy cream and 1 tablespoon Cajun seasoning. Whisk and simmer for 8-10 minutes until the sauce thickens slightly.
5. Step 5: Stir in 1/2 teaspoon lemon zest, juice from 1 lemon wedge, and 2 tablespoons grated Parmesan cheese. Remove the sauce from heat and set aside until serving.
6. Step 6: Place the seasoned snapper fillets on the outer edges of the grill grate, away from direct heat. Grill for 10-12 minutes, or until the fish flakes easily with a fork. For extra smoky flavor, add a chunk of cherry wood over the heat source to produce light smoke.
7. Step 7: In the last few minutes of cooking, melt 2 tablespoons of butter in a small sauté pan. Add the lump crab meat and warm gently for 1-2 minutes, tossing carefully to coat.
8. Step 8: Remove the snapper from the grill and transfer to a serving platter. Top each fillet with the warm crab meat and drizzle generously with the Cajun cream sauce. Garnish with additional lemon wedges to taste.

Tips & Variations

• Use fresh snapper fillets for the best flavor and texture; frozen can be substituted but thaw fully before cooking.
• If you don’t have a charcoal Vortex, use any indirect cooking method on your grill, adjusting cooking time as needed.
• For a milder sauce, reduce the amount of Cajun seasoning in the cream sauce slightly.
• Cherry wood chunks add a nice smoky aroma, but other fruit woods like apple or pecan work well too.

Storage

Store leftover grilled snapper and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop or in a low oven to avoid overcooking the fish. Crab meat is best added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of red snapper?

Yes, firm white fish like grouper, sea bass, or halibut can be substituted. Adjust cooking times slightly depending on thickness.

Is there a non-alcoholic substitute for the white wine in the sauce?

Absolutely. You can replace the white wine with chicken or vegetable broth mixed with a splash of lemon juice for acidity.

Grilled Red Snapper with Cajun Cream Sauce and Lump Crab Recipe

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★★★★★

4.7 from 124 reviews

• Author: Cleo
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This recipe features beautifully grilled red snapper fillets seasoned with a robust Cajun spice blend and topped with succulent lump crab meat. The dish is elevated by a rich, creamy Cajun cream sauce infused with garlic, white wine, lemon, and Parmesan cheese, perfectly complementing the smoky flavors from the grill. Ideal for a sophisticated yet approachable seafood meal, this recipe balances bold spices with creamy textures and fresh citrus notes.

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Ingredients

Scale 1x2x3x

Fish and Seasoning

• 4 Red Snapper Fillets
• 2 ounces Cajun Seasoning (for fish)
• 2 tablespoons Olive Oil
• 1 Lemon Wedge (to taste, for serving)

Cajun Cream Sauce

• 30 grams Butter
• 3 cloves Garlic, minced
• 1 teaspoon Fresh Parsley, chopped
• 1/4 cup White Wine
• 1 cup Heavy Cream
• 1 tablespoon Cajun Seasoning
• 1/2 teaspoon Lemon zest
• 1 Lemon Wedge, juiced
• 2 tablespoons Grated Parmesan Cheese

Crab Topping

• 8 ounces Lump Crab Meat
• 2 tablespoons Butter

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Instructions

1. Prepare the Grill: Set up your Weber grill with a charcoal Vortex for indirect cooking at high temperature, or use any grill capable of indirect cooking, adjusting times as necessary. Open both the top and bottom vents fully to maximize airflow and heat.
2. Season the Fish: Drizzle 2 tablespoons of olive oil over the skin side of each red snapper fillet to prevent sticking. Lightly drizzle the flesh side as well, then evenly coat the fillets with 2 ounces of Cajun seasoning.
3. Make Cajun Cream Sauce: While the grill heats up, melt 30 grams of butter in a small saucepan over medium heat. Add the minced garlic and chopped fresh parsley, sautéing for 1-2 minutes until fragrant. Pour in 1/4 cup white wine and let it reduce for 3-4 minutes.
4. Finish Sauce: Stir in 1 cup heavy cream and 1 tablespoon Cajun seasoning. Whisk the mixture and reduce for 8-10 minutes, stirring often until the sauce thickens slightly. Add 1/2 teaspoon lemon zest, juice from 1 lemon wedge, and 2 tablespoons grated Parmesan cheese. Remove from heat and set aside.
5. Grill the Fish: Place each red snapper fillet on the outer edges of the grill grate, away from direct heat (over the vortex). Grill for approximately 10-12 minutes or until the fish flakes easily with a fork. Optional: add a chunk of cherry wood directly over the vortex for a light smoky flavor.
6. Warm Crab Meat: In the last few minutes of grilling, melt 2 tablespoons butter in a small sauté pan over medium heat. Gently warm the lump crab meat for 1-2 minutes, tossing carefully in the melted butter.
7. Assemble and Serve: Carefully remove the grilled snapper fillets from the grill and place on a platter. Top each with warm lump crab meat and drizzle generously with the Cajun cream sauce. Garnish with lemon wedges as desired and serve immediately.

Notes

• Use fresh red snapper fillets for best flavor and texture.
• Adjust the amount of Cajun seasoning based on your spice preference.
• If you do not have a charcoal Vortex, indirect heat on a gas or charcoal grill works well—just watch cooking times.
• Adding cherry wood or your preferred smoking wood enhances the dish with a subtle smoke flavor but is optional.
• Serve with sides like grilled vegetables, rice, or a fresh green salad to complete the meal.
• The Cajun cream sauce can be made ahead and gently reheated before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Cajun, American

Keywords: Grilled Red Snapper, Cajun Cream Sauce, Seafood Dinner, Crab Topping, Cajun Seasoning, Summer Grill Recipes