Recipes > Dinner

Chilean Sea Bass with Louisiana Lump Crab Meat

Prep Time

15 minutes

Cook Time

20 minutes


2-3 people

Citrus, butter and Creole seasoning blend together to enhance the flavor this fresh, high-quality white fish. Chef Gason Nelson’s Chilean Sea Bass with Louisiana Lump Crab Meat is the perfect meal for that special evening.


Chilean Sea Bass with Louisiana Lump Crab Meat

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  • 1 Pound Chilean Sea Bass Fillet

  • 1 Egg

  • Tony’s Spice N’ Herbs Seasoning, to Taste

  • Tony’s Lite Creole Seasoning, to Taste

  • A Few Splashes of Vegetable Oil

  • 8 Ounces Fresh Louisiana Lump Crab Meat

  • 4-8 Ounces Unsalted Butter, Room Temperature

  • 3 Ounces Panko Breadcrumbs

  • A Couple of Pinches Parsley, Chopped

  • 1/4 Cup Finely Diced Red Bell Pepper

  • A Couple of Splashes of Lemon Juice

  • A Few Splashes of Worcestershire Sauce

  • Clear


  1. To make crab meat topping, in a medium bowl, whip unsalted butter to add a little air.
  2. Add crab meat, parsley, red bell pepper, egg, Worcestershire sauce, lemon juice and Tony’s Lite Creole Seasoning to taste.
  3. Set it to the side.
  4. Slowly add panko.
  5. In a medium skillet, add a few splashes of vegetable oil over medium-high heat.
  6. Season sea bass generously on both sides with Tony’s Spice N’ Herbs Seasoning, then pan sear in the skillet about 2 minutes on each side.
  7. Place sea bass on a baking sheet and top evenly with crab mixture.
  8. Place in a 375°F preheated oven for 15 minutes.


Serve with your favorite vegetables. A little extra fresh squeeze lemon juice over the top is also good.

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