Step 1

Set up Weber grill with a charcoal Vortex for indirect cooking at high temp (any grill can be used with indirect cooking method but cooking times may vary). Open the top and bottom vents 100% for air flow.

Step 2

Drizzle olive oil over the skin side of each filet to prevent the fish from sticking during cooking. Lightly drizzle the flesh side of each filet and coat with cajun seasoning.

Step 3

While the grill is coming up to temp, prepare the cajun cream sauce.

Step 4

Place each filet on the outer edges of the cooking grate away from the vortex. Cook approximately 10-12 minutes or until the filets easily flake.

Step 5

During the last few minutes of grilling melt 2 tablespoons of butter in a small sauté pan. Place the lump crab into the pan and warm for 1-2 minutes tossing gently in the butter.

Step 6

Carefully remove each snapper filet form the grill and transfer to a platter.

Step 7

To serve: top each filet with lump crab meat and drizzle with warm cajun cream sauce garnished with a lemon slice. This dish is great served over grilled Asparagus or steamed rice.