Ingredients

• 1 pint cream
• 1 tablespoon crab boil seasoning (recommended: Old Bay Seasoning)
• 1 teaspoon Cajun seasoning
• 3 crab legs
• 6 asparagus, peeled
• 2 tablespoons olive oil
• 1 (6-ounce) mahi mahi fillet, skinned
• Kosher salt
• Freshly ground black pepper
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 1 scallion, thinly sliced

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Instructions

1. Preheat oven to 450 degrees F. Bring a medium pot of salted water to a boil.
2. In a small saucepot, reduce the cream over medium heat until it thickens or coats the back of a spoon. Add the crab boil seasoning and the Cajun seasoning. When the water boils, add the crab and cook through, about 4 to 5 minutes. Remove the crab and let cool. Pick the crab meat from the shells and add it to the cream. Keep warm.
3. Fill a medium saute pan with about 1-inch of salted water, or enough to cover the asparagus. Heat the water over medium heat, add the asparagus, and cook slowly until the asparagus is bendable. Then plunge into a bowl of ice water for about 2 to 3 minutes.
4. Heat the oil in a medium saute pan over medium-high heat. Season fish with salt and pepper. Place the fish in the hot pan and cook on both sides until golden brown, about 3 to 4 minutes. Place in the oven to cook through, about 5 to 6 minutes.
5. To serve, spoon 1/2 of the cream onto a warm plate. Place the fish on top, and spoon the remainder of the cream over the fish. Serve with asparagus and top with the peppers and scallions.