Ingredients:
4 – 8 oz. tilapia filets
4 Tbsp. butter
Flour
Tony Chachere’s Seasoning
Granulated garlic
4 oz. half and half
1 bunch green onions, chopped
6 oz. mushrooms
6 oz. small shrimp
1/4 cup dry white wine (Chardonnay is good)
4 oz. lump crabmeat
Season fish and dust with flour. Pan sauté in butter. Take filets out and set aside (keep warm). In skillet with more butter, sauté green onions, chopped mushrooms, and shrimp. Add ¼ c. dry white wine and ¼ c. half and half. Reduce to thicken. Add lump crabmeat at the very end, being careful not to break it up. Pour over fish.