Rockfish with Crab and Old Bay Cream Sauce Recipe -
Rockfish with Crab and Old Bay Cream Sauce Recipe
  • READY IN 23 mins

Rockfish with Crab and Old Bay Cream Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    8 mins
  • COOK

    15 mins

    23 mins


  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.
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Reviews More Reviews

Oct 18, 2006

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 rockfish really isn't our fresh fish of choice, most times I use Dolphin or Yellow Tail. Instead of crabmeat I've used chopped up shrimp as well. I always add a couple popular southern seasonings that we enjoy.... but everything it's been delicious!

Dec 05, 2005

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!


28 Ratings

Nov 12, 2008

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 with fresh garlic bread. My husband and I were racing to sop up the last bit of sauce. Excellant and so easy.

May 03, 2006

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 dijon in it but when I asked hubby if he thought so, he said "There's mustard in this?" so I guess not. Served it w/ asparagus parmesan (from this site) & croissants. (I added zuchinni to the asparagus so didn't feel I needed another veggie.)

Aug 30, 2010

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 more Old bay that recommended

Jul 11, 2008

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 grew up on the east coast...our definitions of GOOD seafood are different). I used sea bass and just plain old bay seasoning. The stored only had blue crab meat so that is what I used. I served it over rice with steamed green beans. I really enjoyed it although if I make it again it will have to be for a different crowd.

Jul 19, 2006

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

Aug 17, 2008

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 had to drive a few hours to get the Bass! Super easy and super tasty!!


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

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

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