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Texas Tables
by Junior League of North Harris & South Montgomery Counties TX

Serves 4.


    Red Snapper
    • 4 (8-ounce) red snapper fillets
    • 2 tablespoons olive oil
    • 1 tablespoon minced garlic
    • Salt and pepper to taste
    • 1/4 cup olive oil

    Champagne Sauce and Assembly
    • 1/2 cup Champagne
    • 1 shallot, finely chopped
    • 2 tablespoons minced garlic
    • 1½ to 2 tablespoons fresh lemon juice
    • 1/4 cup heavy cream
    • 3/4 cup (1½ sticks) butter, chopped
    • Salt and pepper to taste
    • 1 cup jumbo lump crab meat, shells removed
    • 1/2 bunch spinach, sauteed, or sauteed broccolini (optional)
    • 4 bunches Champagne grapes (optional)
    • 4 crab claws (optional)
    • Chives (optional)


For the snapper, rub the snapper with 2 tablespoons olive oil, the garlic, salt and pepper. Sear the snapper in 1/4 cup olive oil in a saute pan over high heat for 3 minutes per side.

For the sauce, combine the Champagne, shallot and garlic in a saucepan. Cook until the Champagne is reduced by two-thirds. Stir in the lemon juice and simmer. Whisk in the cream and stir in the butter. Season with salt and pepper. Mix in the crab meat and simmer just until heated through.

Arrange one snapper fillet on each of four serving plates. Spoon equal portions of the sauce over each. Garnish with the spinach, grapes, crab claws and chives. Serve immediately.

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