Blackened Chum Salmon with Lump Crab Rémoulade

Serves 4

4- 6 oz. salmon fillets, bluefish or swordfish would be great too
Monahan’s Cajun seasoning, enough to coat fillets (we sell this at Monahan’s)
1/3 lb. lump crabmeat or Jonah crabmeat
Rémoulade sauce, enough to just coat crabmeat (recipe follows or purchase from Monahan’s)
1 T finely chopped red pepper
1 T very thinly sliced scallion, include some of the green section
Olive oil

The quantities of the rémoulade sauce and the Cajun seasoning will be more than you’ll need for this recipe. The seasoning will last for months and the extra rémoulade will keep for at least a month in the fridge.

Bernie’s Rémoulade Sauce

Yield 3/4 cup- Combine all ingredients in mixing bowl.

1/2 C mayonnaise
1/3 C ketchup
1/4 t paprika
1/4 t Jamaican Pickapeppa sauce (available at Monahan’s)
1/2  t tobasco
1 1/2 t Monahan’s Cajun seasoning
1/4 t cayenne (omit to reduce heat factor)
1 1/2 t lemon juice

Pre heat oven to 350º. In a small bowl gently add enough rémoulade to just coat crabmeat then carefully stir in scallion and red pepper.

Coat fillets with Cajun seasoning. In a heavy duty pan or skillet over med high heat add enough olive oil to just cover bottom of pan. When oil is hot add fillets meat side down and when nicely browned flip and pop into oven for 3-5 more minutes or until fillet is barely opaque in center.

Serve with a dollop of crab rémoulade on each fillet