Crab-Topped Chilean Seabass
Crab-Topped Chilean Seabass
Crab-topped Chilean Seabass – the name of the dish itself embodies luxury. The rich, buttery flavor of Chilean Seabass combined with a scrumptious crabmeat topping is, quite literally, a recipe for success. Regardless of the occasion, from a first Valentine’s Day spent together to your 15th anniversary, or even a graduation party or celebration, this dish is the way to dine in style.
This recipe will leave you with some extra crabmeat topping, so make sure to have a backup plan! We made some crabcakes as an appetizer, but if you don’t cook it, you can save the remainder for another dish. If you’re already seeking to impress, some crab eggs benedict as breakfast in bed might be the cherry on top!
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Chilean Sea Bass
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Crab-Topped Chilean Seabass
2
servings15
minutes20
minutesIngredients
two 6oz pieces Chilean Seabass
8 oz lump crab meat
3oz bread crumbs
1 egg
8oz unsalted butter (room temperature)
salt and pepper, to taste
fresh lemon juice
a splash of worcestershire sauce
1 clove garlic, minced
1/4 cup onion, finely diced
Directions
Preheat and prep: Preheat your oven to 375 degrees, and begin warming a medium skillet over medium heat with a small amount of butter.
Prepare the topping: In mixing bowl, combine 4oz of butter, diced onion, minced garlic, salt, pepper, egg, and worcestershire sauce. Once well blended, gently fold in lump crab meat and breadcrumbs. Set aside.
Preparing the seabass: Season the seabass fillets with salt, pepper, or an additional seasoning of your choice to make the dish uniquely yours! (David prefers a mustard for this recipe!) Sear both fillets for 2 minutes on each side, just enough to develop a golden crust.
Bake and serve: Transfer the seared seabass fillets to a baking sheet. Top each fillet with the prepared crab mixture that was set aside earlier.
NOTE: This recipe will prepare roughly 2x the amount of crab topping that you will need. We pan-fried the remainder as a crab cake appetizer, but you can save them, uncooked with a paper towel for blotting, for a benedict the next morning, or whatever your heart desires, of course!
Bake in the preheated oven at 375 degrees for 15 minutes, or until the fish is fully cooked and the topping is golden brown. Remove from the oven and squeeze fresh lemon juice over each fillet.
Serve immediately and enjoy a delicious, elegant meal. It's perfect for Valentine's Day or any special occasion!
