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.