Combine first 7 ingredients in a small bowl; stir well, and set aside. Rub 2 teaspoons of Emerils Creole Seasoning over both sides of the fish fillets, and set the fish aside. Combine 1/4 cup flour and 1 tablespoon Emerils Creole Seasoning in a shallow dish. Combine milk and egg in a shallow dish. Combine the remaining 1/4 cup flour, remaining Emerils Creole Seasoning, and ground pecans in a shallow dish. Dredge each piece of fish in flour mixture, dip into milk mixture, and dredge in ground pecan mixture. Heat oil in a large nonstick skillet over high heat until hot. Add fish; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork. Serve immediately with crabmeat mixture and lemon wedges. Recipe By : Cooking Light, Sept. 1994 p. 77 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip