Rockfish with Crab and Old Bay Cream Sauce

Rockfish with Crab and Old Bay Cream Sauce

"Rockfish or striped bass has long been considered one of the Chesapeake Bay Watersheds greatest treasures. With a delicately seasoned cream sauce and lumps of tender crab meat, it doesn't matter if you're celebrating a new promotion or sharing an intimate dinner with friends, this delicious recipe is sure to make dinner a memorable occasion for all."
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23 m servings 342 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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. 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 butter and green onion; cook and stir 1 minute. Gradually stir in cream.
  3. 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.


Read all reviews 22
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This is a great recipe! I've made it several times, but I have to admit that I change things around everytime as well according to what I have on hand at the house. I live in South Florida so ro...

The sauce for this recipe is absolutely to die for! It is creamy with just the right amount of seasoning. It would be a great compliment to any mild flavored fish. 5 stars all the way!

Wow, I even impressed myself with this recipe, as it was my first time to make fish. I made it with Red Snapper instead of rock fish, and GeezLouize was it it good. I served it over rice pilaf w...

This gourmet dish was super fast to put on the table! I used orange roughy instead of rockfish & I was out of green onions so I used finely minced vidalia. I thought there may be a tad too much ...

I am in culinary heaven eating this.....I made enough to have leftovers the next day...and I think the flavors are even better ,the next day.....yummo...easy and delicious..J...I did add a bit m...

I found this to be delicious. Unfortunatley, my fiance didn't care for it, but i think it was probably just the fact that he's not used to eating seafood with rich sauces (he's from Texas, I gre...

Excellent! I always tend to over cook fish and this came out perfectly!

Easy, full of flavor and since I could not find rockfish I used Chilean Sea Bass -- WOW!! It was wonderful! I think I'll use this with just about any fish! Something easy to find and local, I ...

Restaurant quality. The fish took on the crab flavor & was very good to those of us who aren't huge fish fans. Will serve for dinner guests! *We didn't have chives so we left them out.