Crabmeat Crusted Chilean Sea Bass

READY IN: 45mins
Recipe by Kerriedoll

My boyfriend and I just finished having this for dinner -- wonderful!! I had to tweak the original recipe, and what follows is the end result. I'm sure the crust could actually be used on all kinds of fish -- Chilean sea bass is pretty expensive (ours was almost $30/lb), but you could likely substitute any kind of white fish with good results.

Top Review by scotth1152

I followed the recipe exactly (except using orange roughy). There is way too much cayenne pepper in this recipe. We couldn't taste the fish or the crab, due to the cayenne pepper. I liked the idea of making the panko crust, and I will try it again, using Old Bay Seasoning, (instead of the cayenne). There was quite a lot of wasted crust for just preparing two fillets of fish. For ingrediant conversions = 3 oz Panko is about 1 1/2 cups, and 1 oz chopped parsley = about 1/2 cup. These conversions seemed to work about right for the crust.

Ingredients Nutrition


  1. To make crabmeat crust, whip butter in electric mixer at high speed until it turns white and fluffy.
  2. Add crabmeat, parsley, red and yellow bell pepper, white pepper, salt, cayenne, and lemon juice until fully incorporated.
  3. Slowly add Panco while mixing on low speed.
  4. Roll crust between parchment paper until 1/2" thick.
  5. Remove top layer of parchment paper and lay fish fillet on top of crust.
  6. Cut crust along the outline of the filet; discard remaining crust.
  7. Flip fish over onto nonstick baking pan and peel away parchment paper.
  8. Broil until golden brown, approximately 3-5 minutes.
  9. Finish cooking in 375 degree oven until fish is moist and flaky, approximately 20 minutes.

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