Heat the lump crab in ½ Tablespoon butter on medium-low until cooked/re-warmed, about 5 minutes stirring occasionally. Set pan on burner on warm and cover to keep warm

Wash and place trimmed asparagus in frying pan with about ¼ inch of water. Cook until just done, then set pan on burner on warm and cover to keep warm.

Prepare your favorite hollandaise now or use the recipe from the link in the notes.

Pat the fish dry, then season on both sides with salt and pepper. Spray a broiler safe frying pan or grill pan with non-stick spray, then cook fish on medium high until starting to turn golden, about 3-4 minutes.

Turn fish over, cook another minute, then melt 2 Tablespoons butter in pan and baste fish until almost done, another couple minutes.

Mix panko and 1 Tablespoon melted butter, then sprinkle atop the fish. Place under broiler, watching carefully until crumb mixture is browned, about 1-2 minutes.

To assemble, top fish with some crab, and a couple pieces of asparagus. Set remaining crab and asparagus alongside the fish. Top with prepared hollandaise and serve immediately.