Sauce: 

• 8 oz lump crab meat 
• 8 oz crayfish meat or small cooked shrimp
• 1 1/2 cups heavy cream
• 4 tablespoons butter
• 1 teaspoon creole mustard
• 2 dashes of cajun seasoning 
• 6 sprigs of fresh parsley, diced
• salt and pepper to taste

You'll also need 4 fillet of fish and 2 cups of white rice.

Heat oven to broil, place non stick sprayed fish fillets on cookie sheet. Sprinkle top of fish with Zatarans Creole seasoning. Broil until done.

* If you don't have redfish, talapia is just as good.

Put rice on to cook while you prepare sauce.

Prepare sauce:

In stainless pan simmer the cream, butter and mustard over medium heat until cream is reduced and begins to thicken. Stir constantly! Add crab, shrimp and/or crayfish, parsley, cajun seasoning and salt and pepper. Remain on the heat until mixture is hot.

Put fish on a bed of white rice and pour sauce over top. Serve with the vegetable of your choice.

Sauce makes about 4 servings.