Crabs – We Got ‘Em
John Flaningam

8 oz. red snapper filet
3 oz. heavy cream or culinary cream
1 oz. diced Conecuh sausage
1 Tbsp. minced shallots
1 oz. sherry
1 Tbsp. cut leeks
1 clove garlic, minced
1 Tbsp. melted butter
Salt and pepper to taste
1 tsp. lemon juice
1 Tbsp. Cajun spice blend
2 oz. jumbo lump crab meat
Parsley and lemon zest for garnish

Brush fish filet with butter and season with salt and pepper. Place on a seasoned gas grill. After one minute make ¼ turn, creating checkerboard lines on fish. When fish turns white on outer edges, turn and repeat ¼ turn. Fish should be white and flaky when removed from grill. Place sausage in a medium skillet over medium gas heat and brown well. Add shallots, leeks, then garlic. Add sherry, lemon juice, Cajun spice and cream. Reduce until thick (or, if needed, add cornstarch slurry.) Toss in crab meat. Top fish with sauce. Garnish with parsley and lemon zest.