Pan Roasted Snapper With Crab

• 42 ounces red snapper fillets, skin on
• 3 teaspoons seafood seasoning (store-bought, your own recipe or Seafood Seasoning Mix)
• 1 cup flour
• 1/2 cup clarified butter
• 1 cup fish stock or 1 cup clam juice
• 1 1/2 cups crabmeat, picked over for shells (16 ounces)
• Roasted Garlic and Sun-dried Tomato Butter
• 1 cup butter, room temperature
• 1/4 cup sun-dried tomato packed in oil, minced
• 1/4 teaspoon salt
• 1 teaspoon fresh basil, minced
• 1/8 teaspoon cayenne pepper
• 2 tablespoons garlic, roasted

1. To make the butter: whirl all ingredients in blender or food processor until smooth. Refrigerate until ready to use.
2. Preheat oven to 450F; spray two large saute pans with cooking spray and place in oven to heat.
3. Warm serving plates.
4. Season fish with 1/2 teaspoon seasoning and dust the skin side with flour.
5. Add 1/4 cup clarified butter to each saute pan.
6. Place fish in hot butter, skin-side down and cook for a minute.
7. Bake in oven for about eight minutes or until flesh flakes easily.
8. Place a fillet on each serving plate; discard butter and return pans to high heat.
9. Add 1/2 cup stock or clam juice to each pan and bring to a boil.
10. Add half the tomato butter to each pan and heat until butter is nearly melted.
11. Add 3/4 cup of crab meat to each pan and cook until heated through.
12. To serve: Divide the crab meat and sauce evenly over the top of each piece of fish.
13. Serve immediately.

red snapper, seafood seasoning, flour, clarified butter, fish stock, crabmeat, garlic, butter, tomato, salt, fresh basil, cayenne pepper, garlic

Taken from www.food.com/recipe/pan-roasted-snapper-with-crab-412650 (may not work)