Striped Bass with Old Bay Cream Sauce and Crab

Striped Bass with Old Bay Cream Sauce and Crab

1 1/2 pounds striped bass fillets
2 1/2 teaspoons Old Bay with Garlic & Herb Seasoning, divided
3 tablespoons butter, divided
1/8 cup white wine
1 green onion, finely chopped
1 cup heavy cream
1 teaspoon Dijon mustard
8 oz. backfin or lump crabmeat

Heat large skillet on medium-high heat 3 minutes. Melt 2 tablespoons butter in skillet. Season flesh side of fish with 1 1/2 teaspoons Old Bay with Garlic & Herb Seasoning. Place fish, skin-side up, in skillet. Cook 5 minutes, turning fish after 3 minutes. Remove fish from skillet; keep warm. Reduce heat to medium. Stir wine into skillet, scraping bottom to loosen browned bits. Add remaining butter and green onion; cook and stir 1 minute. Gradually stir in cream. Stir in mustard and remaining Old Bay.Simmer 2 minutes or until slightly thickened. Stir in crabmeat. Return fish to skillet; cover. Cook 3 minutes longer or until fish flakes easily with a fork.

Footnotes - You can also make this using Tilapia. I have made it using sauteed extra jumbo shrimp. The sauce is awesome and works with any seafood.