Florida Department of Agriculture and Consumer Services

Pompano with Blue Crab in Citrus Cream

Posted April 16, 2013 in Entrees, Pompano, Crab

Pompano with Blue Crab in Citrus Cream


  • 1/2 cup dry white wine
  • 1/4 cup shallots, minced
  • 3 tablespoons fresh lemon juice
  • 1 cup heavy cream
  • 1/4 cup unsalted butter, cut into 1/2-inch cubes
  • 1 ½ teaspoons grated lemon peel
  • 8 ounces fresh blue crabmeat
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • 1 tablespoon shrimp boil or seafood seasoning
  • 4 (6-8 ounce) pompano fillets, skinless
  • 1 bunch fresh parsley, chopped


  1. Combine wine, shallots and lemon juice in small saucepan.
  2. Boil over medium-high heat until mixture is reduced to 1/3 cup.
  3. Add cream; simmer 5 minutes until thickened.
  4. Add butter cubes a few at a time and whisk until melted.
  5. Stir in lemon peel.
  6. Add crab meat to sauce and heat through.
  7. Add salt and pepper to taste; set aside and keep warm.
  8. In a large skillet, heat oil over medium-high heat.
  9. Season fillets and add to pan; cook 4 minutes per side until opaque in center.
  10. Place fillet in center of serving plate and top with crabmeat.
  11. Spoon additional sauce over all; sprinkle with parsley and serve.


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