Directions:

In a medium pan add shallots, wine, peppercorns, and bay leaves. Bring to a boil and reduce to a quarter of a cup. Slowly add 8 ounces of butter, on low heat, whisking until it is incorporated into reduction. Strain and add salt to taste and the fresh lemon to taste. Hold in a warm spot. Heat large sauce pan over medium heat and coat with olive oil. Season fish and add to pan. Sear on one side, flip and put into a 400-degree oven. Roast to desired wellness (about 8 minutes to medium wellness). Sauté crab gently in remaining 1 ounce of butter and when hot add to Beurre Blanc (off the heat). Portion equal amounts of Beurre Blanc on four plates. Plate fish on top of sauce.

Yields 8-10 servings