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Pan Crispy Striped Bass With Brown Butter, Lump Crab Meat And Shiitake ñ Watercress Salad

  • Yield: 6 servings


  • 6- 6 ounce filets of striped bass, skin-on
  • 1 pound jumbo lump crabmeat, shells picked
  • 1/4 cup clarified butter
  • Juice of one lemon
  • 2 tablespoons chopped parsley
  • 1/4 pound unsalted butter, cold, cut into pieces
  • 4 bunches watercress, fleshy stems removed
  • Salt and white pepper
  • 1 pound shiitake mushrooms, cleaned
  • 2 tablespoons garlic
  • 1 tablespoon thyme, chopped
  • 1 tablespoon rosemary, chopped
  • Olive oil
  • Salt
  • Pepper


  • Heat a 14-inch sauté pan to medium-high. Dry the skin side of the filets with a cloth. Generously season both sides of the fish with salt and white pepper. Add the clarified butter to the pan and place 3 of the filets in the pan skin side down. Cook for 3 minutes and gently turn using a fish spatula. Cook an additional 2 minutes and reserve on absorbent cloth. Cook the other filet in the same fashion. Wipe the hot pan out with a dry clean cloth. Add the cold butter to the pan and swirl around. Allow the butter to brown. Carefully add the crabmeat to the pan and use a wooden spoon to gently stir the pan. Add the lemon juice and parsley. Remove from the heat.
  • In a medium mixing bowl, combine the warm mushrooms and their oil with the watercress. Place some of the mixture on a plate. Place the filet of fish skin side up on top of the salad and top with a generous amount of the crabmeat mixture
  • ROASTED SHIITAKE MUSHROOMS: Preheat the oven to 425ºF.
  • In a large bowl, toss together the mushrooms, garlic, herbs, olive oil and salt and pepper. Place the mushrooms on a baking sheet and bake for 15 minutes.