Crabmeat Crusted Chilean Sea Bass

"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."
 
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photo by Donald L. photo by Donald L.
photo by Donald L.
Ready In:
45mins
Ingredients:
11
Serves:
2-4
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ingredients

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directions

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

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Reviews

  1. scott in Camarillo
    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.
     
  2. ecovey115
    Loved this! Was stressing about what to make for dinner tonight for my guys and remembered a crabmeat encrusted white fish I loved. Found this one and tried it. I cut the butter in half (used 1 stick) and goofed when I put in double the amount of white pepper so did half of the cayenne. There was enough for 2 big filets of orange roughy and we loved it. A rerun is sure to occur in our house. Didn't have panko on hand, so used the seasoned bread crumbs (with Romano cheese) that I get from our local Italian store and who knew?! It was AMAAAAAZING!
     
  3. Chef53Kathy
    Great recipe.....I had to fudge it a bit though. I had the sea bass but only had a green pepper, panko, crabmeat and parsley. I mixed it all up added some salt, pepper, Tony Chacere's seasoning and a few drops of Louisiana Hot Sauce. I, too, piled it on top of the fish and went from there. My DH loved it and so did I. You MUST use fresh crabmeat for this or you will be dissappointed. Thanks Kerrie for a great dish, company will love this!!
     
  4. Donald L.
    Took heed of the suggestions from previous reviews and it turned out perfect.??????(I posted a photo). Used single stick of butter and 1/8 tsp cayenne. All other measures were spot on. Used stand-up mixer for crust. Served with a hash brown underneath and grilled asparagus.
     
  5. martinmahony
    great concept, but I think you could improve it: 1) probably one stick of butter would do the trick...with two, it was so rich that we could hardly finish half the batch between two of us 2) waaaay too much cayenne! The first bite about set my tongue on fire. It totally overpowered the delicate seabass flavor. My GF--who is much more sensitive to hot stuff than I--had to scrape off the coating, in order to eat the seabass--while the seabass was perfectly cooked, kinda made the crust irrelevant! Maybe 1/4 or even 1/8 tsp would have done, just to give it a little zing? 3) "discard remaining crust"? with all that butter and crab in it? No way! I coated the fish all the way around (sort of like scotch eggs, but with fish instead of eggs, and crab & panko instead of sausage. Anyway....still very yummy! Nice Valentine's dinner, I'll eat the rest tonight!
     
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Tweaks

  1. martinmahony
    great concept, but I think you could improve it: 1) probably one stick of butter would do the trick...with two, it was so rich that we could hardly finish half the batch between two of us 2) waaaay too much cayenne! The first bite about set my tongue on fire. It totally overpowered the delicate seabass flavor. My GF--who is much more sensitive to hot stuff than I--had to scrape off the coating, in order to eat the seabass--while the seabass was perfectly cooked, kinda made the crust irrelevant! Maybe 1/4 or even 1/8 tsp would have done, just to give it a little zing? 3) "discard remaining crust"? with all that butter and crab in it? No way! I coated the fish all the way around (sort of like scotch eggs, but with fish instead of eggs, and crab & panko instead of sausage. Anyway....still very yummy! Nice Valentine's dinner, I'll eat the rest tonight!
     

RECIPE SUBMITTED BY

<p>I am a court reporter living in the suburbs of Houston, Texas. I love to cook for my friends and family, and I am usually The Chosen One for holiday dinners. Love the cooking, hate the clean-up!</p>
 
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