Pontchartrain Sauce
Blair Dorner
This is just like Pappadeaux’s if you ask me! It’s best over snapper or red fish!
ingredients
- 8 Ounces Lump Crab Meat
- 8 Ounces Small Cooked Shrimp
- 1 1/2 cups of Heavy Cream
- 4 Tbs. Butter
- 1 Tsp. Creole Mustard
- 2 dashes Cajun Seasoning
- 6 Sprigs of Parsley (fresh)-diced
- Salt and White Pepper to taste
directions
- 1
In a sauce pan simmer the cream, butter & mustard over medium heat until cream is reduced and begins to thicken.
- 2
Add crab, shrimp, parsley, Cajun seasoning, and salt & pepper.
- 3
Remain on the heat until the mixture is hot. Serve over fish which has been placed on a bed of cooked Rice.
Source: Blair Dorner
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