Carolyn's Sensual Sea Bass Fillets with Crawfish and Crab Sauce Recipe -
Carolyn's Sensual Sea Bass Fillets with Crawfish and Crab Sauce Recipe
  • READY IN 45 mins

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

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 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!!

Most Helpful Critical Review
Jul 17, 2012

I made these using talapia. The sauce was fantastic on it's own and I thought the finished product would be just as great, but for some reason the finished product was not that good. It was kind of washed-out in flavor. I can't imagine that using the seabass would be any different as it is a thicker fish than talapia. Was hoping great flavor for this one, but not sure if I'll try again. The sauce was good enough to eat with a spoon though. Come to think of it the sauce would make a great filling for crepes.

Dec 29, 2009

Very easy to make and sure to impress

Mar 02, 2011

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

May 09, 2011

I made this without the crab and crawfish. I also didn't have white pepper or parsley. I used like 4 cloves of garlic and I think you could cut back on the butter by half. This is really good, I think next time I will omit the flour and maybe use cornstarch? I think that would work better. or maybe not use it at all. It sort of tastes like alfredo sauce on fish but that is fine with me :)

Aug 16, 2010

FANTASTIC!!! We are in Cape Cod on vacation and caught some beautiful fresh Sea Bass on our early morning fishing expedition. As there were no crawfish but plenty of fresh live lobster we substituted lobster for the crawfish and sea scallops for the canned crab and it was wonderful! The only suggestion I have is deboneing the fillet so that you don't need to mess with the bones while enjoying this meal. We served it with basati rice and fresh corn on the cob. YUM! Thanks, Carolyn!

Aug 30, 2010

really good good for company

Oct 15, 2011

Very rich but very tasty


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  • Calories
  • 647 kcal
  • 32%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 289 mg
  • 96%
  • Fat
  • 44.1 g
  • 68%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 49.9 g
  • 100%
  • Sodium
  • 581 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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