Pan-fried sea bass fillet with white crab salad and brown crab mayonnaise

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This is a quick and easy sea bass recipe from Robert Thompson. The fish is paired with sweet white and brown crab meat, fresh radishes and creamy avocado with spectacular results. This wonderful sea bass starter is ideal for a summer dinner party or special occasion.

First published in 2015




Pan-fried sea bass fillet

Brown crab mayonnaise

White crab salad


To plate


  • Fine sieve


In a food processor, blend the brown crab meat with the mayonnaise. Season with salt and pepper and add a little lemon juice to taste. Pass the mayonnaise through a fine sieve to remove any lumps – repeat if necessary
Lightly mix the picked white crab meat with a little olive oil and seasoning
To make the dressing, remove the zest from the lemon with a fine grater and add to a bowl together with the juice. Whisk and slowly add the two oils. Keep whisking until the liquids combine. Finish with the mint leaves, season and set aside
Heat a little vegetable oil in a non-stick pan and place the sea bass fillets, skin side down. Ensure you gain a nice even golden colour before carefully turning the fish. Add a squeeze of lemon and a small knob of butter. Baste the fish well before setting it aside on absorbent paper
Spread a little mayonnaise on each plate, place the sea bass in the centre with the white crab salad. Garnish with some avocado cubes and thinly sliced radish and finish with the lemon dressing
First published in 2015

Robert Thompson's cooking is full of character and classical skill.

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