Pecan crusted gulf snapper

4 servings

Ingredients

Quantity		Ingredient
2½	tablespoon	Paprika
2	tablespoons	Dried garlic
2	tablespoons	Black pepper
1	tablespoon	Cayenne pepper
3	tablespoons	Emeril's Creole Seasoning
4		Snapper fillets (5-6oz ea)
2	cups	All-purpose flour
1	cup	Ground pecans
1	cup	Lump crabmeat, picked over
¾	cup	Roasted pecan halves
¼	cup	Green onions, chopped
2	tablespoons	Red bell peppers, minced
1	teaspoon	Lemon juice
½	cup	White wine
2		Lemons, pith and peel cut away, chopped
1	tablespoon	Garlic
1	tablespoon	Shallots
1	teaspoon	Salt
1	tablespoon	Dried thyme
1	tablespoon	Dried oregano
1	tablespoon	Dried onion
2		Eggs
1	cup	Milk
½	cup	Olive oil
½	teaspoon	Salt
		Freshly ground black pepper (6 turns)
1	tablespoon	Garlic, chopped
2	tablespoons	Parsley, minced
¼	teaspoon	Black pepper
2	tablespoons	Worcestershire sauce
¼	teaspoon	Tabasco sauce
½	cup	Cream
½	cup	Butter
1	tablespoon	Parsley, minced

EMERIL'S CREOLE SEASONING

FISH

PECAN CRAB RELISH

CREOLE MEUNIERE SAUCE