Pappadeaux-Style Grilled Snapper with Crawfish and Crab Butter Sauce

Bring the flavors of Pappadeaux home with this mouthwatering grilled snapper recipe! Perfectly seasoned, tender fish fillets are topped with a decadent butter sauce loaded with succulent crawfish and lump crab meat. Impress your guests with this restaurant-quality seafood dish that’s surprisingly easy to prepare in your own kitchen.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Why this recipe works

• The blend of paprika, white pepper, oregano, and thyme creates a flavorful crust on the snapper fillets.
• Grilling the fish quickly over high heat ensures a crisp exterior and moist, flaky interior.
• The buttery sauce, infused with garlic, onion, and white wine, elevates the dish with rich, tangy flavor.
• Tender crawfish tails and lump crab meat add a touch of luxury and authentic Louisiana flair.

Ingredients you will need

Butter Sauce

• Unsalted butter – Serves as the rich base for the sauce
• Lemon juice – Adds bright, citrusy notes
• Chicken bouillon – Enhances the savory depth of flavor
• White pepper – Provides subtle heat and complexity
• Onion – Lends sweet, aromatic essence when finely chopped
• Garlic – Infuses the sauce with pungent, nutty undertones
• Oregano – Brings earthy, slightly peppery flavor
• White wine – Contributes crisp acidity and balances richness
• Salt – Heightens overall taste to personal preference

Spices for Fish

• Paprika – Imparts vibrant color and mild, sweet pepper flavor
• White pepper – Adds delicate spiciness without overpowering
• Salt – Enhances the natural taste of the fish
• Black pepper – Delivers a bold, pungent kick
• Oregano – Lends Italian-inspired herbal aroma
• Thyme – Provides a woodsy, slightly minty undertone

Other Ingredients

• Lump crab meat – Adds decadent morsels of rich, oceanic flavor
• Snapper fillets – The star of the dish; mild, sweet, and delicate
• Crawfish tail meat – Incorporates succulent texture and bayou-inspired taste

Instructions:

1. To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other sauce ingredients with butter and blend till smooth. Refrigerate until needed.
2. To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker.
3. Preheat grill to 350-375°F.
4. Melt 1/2 cup of unsalted butter and brush the belly side of each snapper fillet evenly. Sprinkle spice mix on fish.
5. Place seasoned fish on grill, belly side down. Brush the top side with melted butter and sprinkle with spice mix.
6. Grill each side approximately 3 to 4 minutes, until fish is opaque and flakes easily with a fork.
7. While fish is cooking, melt half of the refrigerated butter sauce in a saute pan. Add crawfish and crabmeat; stir occasionally until hot. Set aside.
8. When the fish is ready, reheat the crawfish and crab butter sauce. Add remaining refrigerated butter sauce to make it extra creamy.
9. Serve the hot, grilled snapper fillets immediately, topped generously with the decadent crawfish and crab butter sauce. Enjoy!

Chef’s Notes

• If you prefer a less spicy sauce, reduce the amount of white and black pepper in the butter sauce and spice mix.
• For an extra smoky flavor, try adding a few drops of liquid smoke to the butter sauce.

Storage & Reheating

• Store any leftover fish and sauce separately in the refrigerator for up to 2 days.
• Reheat fish in the oven at 325°F until just warmed through, about 8-10 minutes. Microwave butter sauce in 30-second intervals, stirring between each, until hot.

Love Cajun food? Try some of these Cajun recipes.

Pappadeaux Crawfish Bisque
Magnolia Bar and Grill Crawfish Etouffee
Cajun Cafe Bourbon Chicken
New Orleans Style Shrimp and Grits