Ingredients:

* 1 1/2 pounds rock fish or striped bass fillets
* 2 1/2 teaspoons McCormick® Old Bay with Garlic & Herb Seasoning, divided
* 3 tablespoons butter, divided
* 2 tablespoons white wine
* 1 green onion, finely chopped
* 1 cup heavy cream
* 2 teaspoons Dijon mustard
* 8 ounces back fin or lump crab meat

Methods:

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 crab meat.Return fish to skillet cover.Cook 3 minutes longer or until fish flakes easily with a fork.

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