[spyro]

Heat a saute pan. Add enough clarified butter to coat the bottom of the pan. Liberally season fish with salt and pepper. Place fish in pan and saute on its side until golden brown. Flip fish over and saute untill cooked thoroughly. Remove from pan. Deglaze pan with white wine (2-3ounces).Add shallots and reduce until almost dry. Squeeze lemon into mixture. Add capers(1 teaspoon) and crab(1 ounce jumbo lump). Carefully wisk in softened butter. Add parsley last. Ladle this sauce over the fish. Serve this dish with polenta.
1 shallot,minced