Melt butter in sausepan over low-medium heat. add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until will mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.
Heat grill to medium-high
Place the fish fillets flesh side down on tray. Liberally brush the scales with oil to keep from sticking to the grill. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh and the thickest part of the fillet flakes easily with a fork. Cover grill for even heat and faster cooking. DO NOT turn fillets over, cook on scale side only--the skin and scales will make a shell that will keep the fish moist during cooking
Remove fish from grill with with a large spatula to avoid breaking fellets. Gently "scrape" meat from skin and put on plate. Top with crabmeat sause.