Entree/ Fish/Seafood

Redfish Imperial

Trout, Tilapia, snapper or even grouper can become imperial.

I love taking cooking classes and the time we spent at the New Orleans Cooking Experience in New Orleans was the highlight of the trip for me and my daughter; and Chiqui Collier was our instructor for the day.

This trip was a couple of years ag0 but I never forget cooking classes no matter when they are.  I was recently searching for the Bananas Foster Napoleon recipe that my daughter and I had made while there and came across another recipe we prepared the same day that was delicious — this Redfish Imperial; and another recipe that we made that day was the best Bar-B-Q Shrimp I have ever eaten.

I’m on the search for a cooking class somewhere in the US. If you know of a good one, let me know (please leave comment below). I’ve read about a couple of B&B’s in Napa that have weekend classes. I think it would be great to just get on a plane some weekend and go off to a cooking class. It would be even greater if I could come back home and teach that class in my own kitchen. Now that’s an idea; I could fly someplace, US, France, Italy, any country, take a class, and then return home and teach those recipes to people in my own kitchen until I fly off for another weekend and cook again. What the life that would be. I have even a better idea. Wouldn’t it be really cool to find a class someplace that readers of this blog could get together and go for a weekend class; a blog weekend. I would vote for Napa.

I use to always think fish had to be fried; well maybe catfish and crappie still do and served with hush-puppies and slaw.  There are so many ways we prepare fish now whether it’s on the grill, pan fried or baked in the oven and I thought it was time for me to share another fish recipe.

(Carb friendly — This is totally low carb. I didn’t realize it but crabmeat has 0 grams of carbs.)

I used a few King Crab legs because I had them.

Veggies chopped and ready to saute.

Quick saute before they get mixed with the mayonnaise and crabmeat.

Crabmeat picked free of shells (hopefully).

Crabmeat mixture ready to be put on fish.

Fish dredged in flour and then seared on one side.

Seared on one side and then turned.

Top with the crab mixture and then pop in the oven to finish cooking.

This is what it looks like when it comes out of the oven. I think next time I will cut the individual portions and then top with crab mixture to cook to get a prettier presentation.

Redfish Imperial


  • 6-8 6 oz. portions of fresh Redfish fillets
  • Seafood Magic or Creole seasoning
  • flour for dusting
  • olive oil
  • For Crab Imperial:
  • 1 lb. lump crabmeat picked over for shells
  • 4 Tbsp. finely minced celery heart
  • 2 Tbsp. finely diced red bell pepper
  • 2 Tbsp. finely diced green bell pepper
  • 2 Tbsp. finely sliced green onions
  • 1 lemon juiced
  • 1/2-1 tsp. Seafood Magic or Creole Seasoning
  • 4 Tbsp. Hellmann's Mayonnaise
  • Lemon pepper to taste
  • Parsley to garnish


  1. Saute the veggies in about 1-2 tablespoons of butter and squeeze one lemon over veggies. Combine all ingredients for the crab imperial and chill.
  2. Season the redfish filets with Seafood Magic or Creole seasoning. (Chiqui used lemon pepper also.) Very lightly dust fish with all purpose flour. Heat olive oil in an oven-proof saute pan until almost smoking. Place fish in hot oil and sear on one side. Turn fish over and top with equal portions of Crab Imperial mixture. Place the pan in a 375° preheat oven for about 12-15 minutes until fish is fully cooked.
  3. Run under a broiler until top has lightly browned; serve immediately. (I did this for about 3-4 minutes)

Recipe Notes

Yield: 6-8 servings.

Note:  When I made this I bought one small fillet of redfish. It was a little over one pound.  I did not thaw out enough crabmeat but I think I had maybe 6 oz. of king crabmeat. The recipe called for six portions and I had about 3-4 portions.

You Might Also Like


  • Reply
    Linda Chilcoat
    February 11, 2013 at 3:44 pm

    The only cooking class I have ever been to was in York, Maine at the Stonewall Kitchen Cooking School. They have classes year round but I would not recommend going there anytime other than July, August or September. It’s a beautiful place and one of our favorite towns anywhere is Ogunquit, Maine which is very close by. I am with you- Napa sounds more inviting this time of year!

    • Reply
      February 12, 2013 at 7:47 am

      Linda, I remember talking to you about the Stonewall Kitchen. My daughter and I were there a few years ago. Too bad I didn’t know about their cooking classes.

    Leave a Reply

    Recipe Rating