Rockfish with Crab and Old Bay Cream Sauce

Ingredients

• 2.5 teaspoons old bay with garlic & herb seasoning, divided mccormick®
• 3 tablespoons butter divided
• 2 teaspoons dijon mustard 
• 1  green onion finely chopped
• 1 cup heavy cream 
• 8 ounces lump crab meat 
• 1.5 pounds striped bass fillets 
• 2 tablespoons white wine 

Equipment

• frying pan

Directions

1. Heat large skillet on medium-high heat 3 minutes. Melt 2 tablespoons butter in skillet. Season flesh side of fish with 1 1/2 teaspoons Old Bay with Garlic & Herb Seasoning.
2. Place fish, skin-side up, in skillet. Cook 5 minutes, turning fish after 3 minutes.
3. Remove fish from skillet; keep warm. Reduce heat to medium.
4. Stir wine into skillet, scraping bottom to loosen browned bits.
5. Add remaining butter and green onion; cook and stir 1 minute. Gradually stir in cream.
6. Stir in mustard and remaining Old Bay with Garlic & Herb Seasoning. 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.