Carolyn's Sensual Sea Bass Fillets with Crawfish and Crab Sauce

Carolyn's Sensual Sea Bass Fillets with Crawfish and Crab Sauce

8
Carolyn L. Perkins 30

"This is a recipe that is meant to be shared, particularly by lovers or those embarking on a newly-formed relationship. It quick and easy and leaves time for more shall we say 'interesting indulgences' afterwards. Enjoy with some baked sweet potato fries! Add a simple salad, or grilled vegetables with a nice semi-sweet wine and have a wonderful evening. Have Fun!"

Ingredients 45 m {{adjustedServings}} servings 647 cals

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Nutrition

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  • Calories:
  • 647 kcal
  • 32%
  • Fat:
  • 44.1 g
  • 68%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 49.9 g
  • 100%
  • Cholesterol:
  • 289 mg
  • 96%
  • Sodium:
  • 581 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Season the sea bass with salt and pepper; arrange in a baking dish and set aside.
  3. Melt the butter with the olive oil in a skillet over medium-low heat. Cook the shallots, garlic, and parsley in the melted butter and olive oil until softened, about 5 minutes. Add the flour and stir continually until completely incorporated into the mixture and the liquid is smooth. Pour the half-and-half into the mixture while stirring; cook and stir until thickened. Season with the white pepper. Gently fold the crawfish tails and crabmeat into the mixture, taking care to not break the crabmeat too much; cook another 1 minute. Spoon the mixture over the sea bass fillets.
  4. Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Serve immediately.
Tips & Tricks
Crab Rangoon

Wontons are stuffed with cream cheese and crabmeat and baked crisp.

My Crab Cakes

These crab cakes are simple to make, but rich and memorable.

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Reviews 8

  1. 8 Ratings

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Chef Carolyn
3/30/2010

This was an incredible dish that did not last long on our plates! I did not have cream so I used milk instead and the sauce came out fine. I also could not find crawfish and stuck with immitation crab. Overall with these adjustments it came out great and I am sure with the correct ingredients it tastes perfect!!

BWOOD32
12/29/2009

Very easy to make and sure to impress

Rebecca
3/2/2011

A Hit! My guests loved this. Very rich. I couldn't find crawfish, I just used medium sized shrimp! Awsome dish!