Herb Crusted Topped With Jumbo Lump Crab Recipe

Time30m

Serves4

pan seared with white wine served with house made beurre blanc

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Ingredients

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1
Prepare the Herb Crust
In a bowl, mix the herb crust mixture with melted butter until well combined.
2
Crab Preparation
Gently fold the jumbo lump crab meat into the herb crust mixture, being careful not to break up the crab.
3
Pan-Seer the Base
Heat a skillet over medium-high heat. Add a little olive oil and sear your choice of fish (e.g., salmon or cod) for about 3–4 minutes per side until golden brown.
4
Add the Crab Topping
Once the fish is seared, place the herb-crusted crab mixture on top of each piece of fish and place it in the oven at 375°F (190°C) for about 5-7 minutes until the crab is heated through.
5
Prepare the Beurre Blanc
In a saucepan, reduce the white wine over medium heat until it is almost evaporated. Slowly whisk in cold butter until the sauce is emulsified and smooth.
6
Serve
Plate the fish topped with crab and drizzle with the beurre blanc sauce.