Recipes

Redfish Apollo with Crab Au Gratin Sauce

By: TLP's Partners
Redfish Apollo with Crab Au Gratin Sauce Image courtesy of Kathryn Shea Duncan
Image courtesy of Kathryn Shea Duncan

Luna Bar & Grill Downtown and Luna Bar & Grill South in Lake Charles share their recipe for an out of this world style Redfish Apollo with Crab Au Gratin Sauce. The exquisite dish highlights Southwest Louisiana’s fresh Gulf seafood industry with a nod to the region’s Cajun influence and the restaurant’s intergalactic theme. The result, a savory entrée showcasing the unmatched flavors of Southwest Louisiana. A few insider tips: Sift through your crab meat to eliminate any shells. When crafting your sauce opt for small chunks of cream cheese making it easier to combine with the vegetables and crab meat. Your sauce should be slightly thick and ultra-creamy!

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yields

4

    For the Fish
  • 4 (7-9 oz.) Redfish (drum) fillets
  • Salt and pepper, to taste
  • Cajun seasoning, to taste (Slap Ya Mama, Tony’s, etc.)
  • Butter or Oil (for searing)
    • For the Shrimp
  • 1 lb. (21/25) Gulf shrimp, peeled and deveined
  • 4 eggs
  • 2 cups milk
  • 3-4 cups flour (for dredging)
  • 1 tsp. granulated garlic, for coating shrimp
  • 1 tsp. Cajun seasoning (Slap Ya Mama, Tony’s, etc.), for coating shrimp
  • Oil for frying (canola, vegetable)
    • For the Crab Au Gratin Sauce
  • 8 oz. lump crab meat
  • 2 oz. butter
  • ½ yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 oz. cream cheese (room temp)
  • 3 cups heavy whipping cream
  • 1 cup shredded Parmesan cheese
  • 1-2 tsp. Cajun seasoning (Slap Ya Mama, Tony’s, etc.)
    • For Assembly
  • 1 avocado, sliced into 20 slices (10 per half)
steps

For the Sauce

  1. Let’s start by prepping out some things. Small/fine chop ½ yellow onion.
  2. Fine chop 2 garlic cloves.
  3. In a large saucepan on medium/high what (lower and raise as needed), melt 2 oz. of butter and add in chopped onion.
  4. After a few minutes, add garlic and cook until onions are cooked nicely.
  5. Add in 8 oz. of lump crab meat (beforehand, go through to be sure there are no shells), stir/combine.
  6. Then add room-temp cream cheese (small chunks at a time make for easier combining).
  7. Continue stirring until mixture is well incorporated.
  8. Add 3 cups of heavy whipping cream and stir in gradually to combine fully. Add seasoning to taste, 1-2 tsp. of Cajun seasoning.
  9. Continue stirring until a low boil/bubble comes on, then reduce some and add in 1 cup of shredded Parmesan.
  10. Stir until combined. (Sauce should be a nice, slightly thick, super creamy, cheese crab heaven!) Sauce is done ─set to the side!

For the Shrimp

  1. In a mixing bowl, whisk 4 eggs, 2 cups of milk, 1 tsp. granulated garlic, and 1 tsp. Cajun seasoning.
  2. In a dredge pan, set up 3-4 cups of flour with the same seasoning. Mix well.
  3. You will need a frying pan with oil. You’re only frying 20 shrimp, so it doesn’t need to be deep. Don’t waste your oil!
  4. Take your peeled and deveined shrimp and season them with Cajun seasoning and granulated garlic.
  5. Toss in flour, then into milk/egg wash, then back into flour, covering completely.
  6. Drop into hot oil cautiously and allow it to fry until golden brown! Set aside.

For the Fish

  1. Season your fish with a little salt and pepper and Cajun seasoning on both sides. Pan-sear in a little olive oil, oil four pieces.

To Assemble

  1. Slice avocado into 20 slices (10 per half).
  2. On a plate set fish in the center of the plate. Completely drape with sauce.
  3. On top, add layers of shrimp, then add avocado.
  4. Repeat across the top and there you have it, a delicious Redfish Apollo with Crab Au Gratin Sauce.

Date Published: 04.01.26
  • Recipe by:
    Chef Dave Evans, Luna Bar & Grill 719 Ryan Street, Lake Charles, LA 70601

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