PANEED TROUT WITH LUMP CRABMEAT AND CAPER HOLLANDAISE

[Castaway Kay]

PANEED TROUT WITH LUMP CRABMEAT AND CAPER HOLLANDAISE



•6 Trout Filets

•1 16 ounce jar of Cajun Injector Lemon Butter Garlic

•2 cups flour

•1 can Cajun Shake

•2 sticks butter

•1 pound lump crab meat



Rub marinade on Trout and sprinkle with Cajun Shake. Cover filet with flour. Place in a pan with 1 stick melted butter and sauté for several minutes.

Hollandaise sauce with capers:



•2 sticks butter

•6 egg yolks

•1 tablespoon lemon juice

•1 teaspoon Cajun Shake

•4 ounces capers



Slowly melt 2 sticks of butter in pan and whisk in egg yolks. Add lemon juice. Once it thickens up, add Cajun Shake and capers.



Sauté approximately 1 pound of lump Crab meat in a pan of melted butter (1 stick). Sprinkle with Cajun Shake. Spoon the Crabmeat onto the Trout filet and cover with the Hollandaise sauce.