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Recipe

Crabmeat Stuffed Pompano With Roasted Baby Leeks And A Parsley Garlic Butter Sauce

  • Yield: 4 servings

Ingredients

  • 1 pound baby leeks, cleaned
  • Drizzle olive oil
  • Salt
  • Freshly ground black pepper
  • 4 (4 to 6 ounces) pompano fillets
  • 1/4 cup olive oil
  • 1 pound fresh crabmeat, picked over for cartilage
  • 1/2 cup chopped green onions, green part only
  • 1 teaspoon chopped garlic
  • 1/2 cup mayonnaise
  • 1/2 cup fine dried bread crumbs
  • EMERILíS CREOLE SEASONING:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • FOR THE SAUCE:
  • 1 tablespoon chopped shallots
  • 2 tablespoons chopped garlic
  • 1 cup dry white wine
  • 1/2 pound butter, cold and cubed
  • 2 tablespoons finely chopped fresh parsley leaves

Directions

  • Preheat the oven to 400ºF.
  • Season the leeks with olive oil, salt and pepper. Place on a baking sheet and roast until tender, about 30 minutes. Season both sides of the pompano fillets with Creole seasoning. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the fillets. Cook on 1 side, flip over and remove from the heat. In a mixing bowl, combine the crabmeat, green onions, garlic, mayonnaise, and bread crumbs. Season with Creole seasoning and mix well. Spread a quarter of the crab filling over each fillet. Place in the oven and cook for 8 to 10 minutes.
  • For the sauce: In a small saucepan, over medium heat, combine the shallots, garlic and wine. Bring to a boil and reduce by half. Whisk in the butter, 1 cube at a time, until all of the butter is Incorporated and the sauce coats the back of a spoon. Strain through a fine mesh sieve. Season with salt and pepper. Add the parsley and mix well.
  • To serve, lay the fillets in the center of each serving plate. Place the baby leeks around the fillets. Drizzle the sauce over the entire plate. Garnish with parsley.
  • EMERIL’S CREOLE SEASONING: Combine all ingredients thoroughly.
  • Yield: 2/3 cup