SEA BASS TOPPED WITH CRAB
If you’ve ever seen Chilean sea bass as a special on a menu somewhere, chances are the server has talked it up. Sea bass is super delicious and has one of the best textures around, with moist, thick, buttery but still flaky flesh that holds up to a variety of flavors and cooking methods. You can often find it stuffed or topped with crab, like in this recipe.
Fun fact: Chilean sea bass used to be known as Patagonian Tooth Fish until a fish wholesaler in 1977 rebranded it to sound fancier. Since then, it’s only risen in popularity. Whatever its true name, I just call it wonderful. SERVES 4
PREP TIME: 5 minutes
COOK TIME: 10 minutes
1 tablespoon (15 ml) extra-virgin olive oil
4 (6-ounce) pieces sea bass
8 ounces crab meat, drained
1 tablespoon (15 ml) freshly squeezed lemon juice
1 teaspoon (5 ml) chopped fresh thyme leaves
Salt
Freshly ground black pepper
1 or 2 tablespoons (30 ml) sliced scallion, for garnish
- In a large skillet over medium-high heat, heat the olive oil. Fry the sea bass for about 3 minutes, then turn it, keeping the whole piece intact. Cook for an additional 3 minutes on the other side.
- In a small bowl, mix the crab meat with the lemon juice and thyme. Season with salt and pepper.
- Plate the fish, and serve topped with the crab meat and garnished with the sliced scallions.
VARIATION 1 SCALLOPS TOPPED WITH CRAB: Instead of fish, quickly sauté 10 to 20 small scallops (or 5 to 10 larger ones) in hot butter over medium-high heat for 1½ to 2 minutes per side, depending on their size. The delicately sweet flesh caramelizes beautifully.
VARIATION 2 SEA BASS TOPPED WITH CRAB AND PINEAPPLE CURRY SAUCE: In a saucepan, whisk ¼ cup pineapple juice, 1½ teaspoons curry powder, ½ teaspoon ginger, the juice of 1 lime, and 2 to 3 tablespoons (45 ml) canned coconut cream (the solid part that sits on top of coconut milk when refrigerated). Bring to a gentle boil, and then reduce the heat to low and simmer until thick. Pour over the crab-topped sea bass and serve hot with an extra wedge of lime.
More Recipes You'll Love
Sea bass topped with crab is the kind of restaurant-looking dinner you can pull off on a weeknight. Flaky sea bass fillets get a golden crust in a hot skillet, then a quick lemon-thyme crab salad is spooned over the top like a built-in sauce. It's elegant, fast, and surprisingly easy.
Pro Tips
- Get the skillet properly hot before the fish goes in — you want a crisp bottom crust in about 3 minutes per side.
- Turn the fillet with a single confident flip and keep it whole; sea bass flakes early if you fuss with it.
- Warm the crab gently by folding it into the hot pan at the very end if you prefer it heated through — just don't cook it, or it turns rubbery.
- Fresh lump crab meat is worth it here; the dish is simple enough that the crab quality shows.
Frequently Asked Questions
Can I use canned crab meat?
Yes, drained well. Fresh lump crab has better texture and sweetness, but good canned crab makes this a pantry-friendly meal.
What fish can I substitute for sea bass?
Halibut, cod, or snapper are all good stand-ins. Choose thick fillets so they hold up to the pan-sear and the topping.
Is this dish Paleo?
Completely — fish, crab, olive oil, lemon, and herbs. Nothing else required, and it's naturally dairy-free.
What should I serve with sea bass and crab?
Steamed asparagus, garlicky greens, or roasted baby potatoes for the non-strict crowd. Keep the sides simple so the crab topping shines.
Recipe Card
Ingredients
Method
- In a large skillet over medium-high heat, heat the olive oil.
- Fry the sea bass for about 3 minutes, then turn it, keeping the whole piece intact.
- Cook for an additional 3 minutes on the other side.
- In a small bowl, mix the crab meat with the lemon juice and thyme.
- Season with salt and pepper.
