{"id":4398,"date":"2013-11-15t10:30:42","date_gmt":"2013-11-15t15:30:42","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=4398"},"modified":"2019-07-12t16:30:24","modified_gmt":"2019-07-12t16:30:24","slug":"blackened-chum-salmon-with-lump-crab-remoulade","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/blackened-chum-salmon-with-lump-crab-remoulade\/","title":{"rendered":"blackened chum salmon with lump crab r\u00e9moulade"},"content":{"rendered":"<p><em>serves 4<\/em><\/p>\n<p>4- 6 oz. salmon fillets, bluefish or swordfish would be great too<br \/>\n<a href=\"\/\/www.bulkreeftv.com\/monahans-cajun-seasoning\/\" target=\"_blank\" rel=\"noopener noreferrer\">monahan\u2019s cajun seasoning<\/a>, enough to coat fillets (we sell this at monahan\u2019s)<br \/>\n1\/3 lb. lump crabmeat or jonah crabmeat<br \/>\nr\u00e9moulade sauce, enough to just coat crabmeat (recipe follows or purchase from monahan\u2019s)<br \/>\n1 t finely chopped red pepper<br \/>\n1 t very thinly sliced scallion, include some of the green section<br \/>\nolive oil<\/p>\n<p>the quantities of the r\u00e9moulade sauce and the cajun seasoning will be more than you&#8217;ll need for this recipe. the seasoning will last for months and the extra r\u00e9moulade will keep for at least a month in the fridge.<\/p>\n<p><strong>bernie\u2019s r\u00e9moulade sauce<\/strong><\/p>\n<p><em>yield 3\/4 cup-\u00a0combine all ingredients in mixing bowl.<\/em><\/p>\n<p>1\/2 c mayonnaise<br \/>\n1\/3 c ketchup<br \/>\n1\/4 t paprika<br \/>\n1\/4 t jamaican pickapeppa sauce (available at monahan\u2019s)<br \/>\n1\/2\u00a0 t tobasco<br \/>\n1 1\/2 t monahan\u2019s cajun seasoning<br \/>\n1\/4 t cayenne (omit to reduce heat factor)<br \/>\n1 1\/2 t lemon juice<\/p>\n<p>pre heat oven to 350\u00ba.\u00a0in a small bowl gently add enough r\u00e9moulade to just coat crabmeat then carefully stir in scallion and red pepper.<\/p>\n<p>coat fillets with cajun seasoning.\u00a0in a heavy duty pan or skillet over med high heat add enough olive oil to just cover bottom of pan.\u00a0when 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.<\/p>\n<p>serve with a dollop of crab r\u00e9moulade on each fillet<\/p>\n","protected":false},"excerpt":{"rendered":"<p>because of the spicy flavor of the cajun seasoning the fish has to be fairly meaty, like redfish, or fuller flavored like salmon or bluefish. <\/p>\n","protected":false},"author":4,"featured_media":6317,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[117,135,54],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/4398"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=4398"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/4398\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6317"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=4398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=4398"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=4398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}