Rockfish with Crab and OLD BAY® Cream Sauce

Name: Rockfish with Crab and OLD BAY® Cream Sauce
Prep time: 10 min
Cook time: 15 min
Yield: 6
Cuisine: American,
Ingredients: 1 1/2 pounds whitefish fillets such as Rockfish or Cod about 1-inch thick; 4 tsps old bay seasoning divided; 3 tbsps butter divided; 2 tbsps white wine; 1 green onion finely chopped; 1 cup heavy cream; 2 tsps French's® Dijon Mustard; 8 oz lump crabmeat

Rockfish has long been considered one of the Chesapeake Bay watershed's greatest treasures. With a delicately seasoned cream sauce and lumps of tender crabmeat, this delicious recipe is sure to make dinner a memorable occasion for all.

10m

PREP TIME

15m

COOK TIME

344

CALORIES

8

INGREDIENTS

Servings: 6

Ingredients

1 1/2 pounds whitefish fillets such as Rockfish or Cod, about 1-inch thick
4 teaspoons OLD BAY® Classic Seafood Seasoning, divided
3 tablespoons butter, divided
2 tablespoons white wine
1 green onion, finely chopped
1 cup heavy cream
2 teaspoons French's® Chardonnay Dijon Mustard Squeeze Bottle
8 ounces lump crabmeat

INSTRUCTIONS

1 Season flesh side of fish with 1 tablespoon of the Old Bay. Melt 2 tablespoons of the butter in large skillet on medium-high heat. 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.
2 Stir wine into skillet scraping bottom to loosen browned bits. Add remaining 1 tablespoon butter and green onion; cook and stir 1 minute.
3 Stir in cream mustard and remaining 1 teaspoon Old Bay. Bring to boil. Reduce heat to low; 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.