Blackened Fish with Beurre Blanc – Boudreaux's Backyard

Ingredients

• Blackening seasoning
• 1 tbsp smoked paprika
• 1/2 tbsp paprika
• 3/4 tbsp salt
• 1/2 tbsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp red pepper flakes
• 1/2 tsp black pepper
• 1/2 tsp cayenne
• 1/2 tsp sugar
• Beurre Blanc
• 1 shallot minced
• 1/2 cup dry white wine
• 1/4 cup white wine vinegar
• 1/3 cup heavy cream
• 2 sticks butter, cubed and cold
• Salt
• Pepper (white is traditional but I use black)
• Fish of choice
• 6 oz lump crabmeat picked of shells
• Butter
• Oil
• 1 tsp minced shallots
• 2 cloves garlic minced
• 2 green onions thinly sliced