Southern Classy Catfish With Crab Sauce

1 1/2 cup dry white wine
3/4 cup chopped green onions, divided
2 tsp oregano, divided
1 garlic clove, minced
1 bay leaf
salt and pepper to taste
4 catfish filets
2 Tbsp butter
6 oz to 8 oz crabmeat
1/4 cup shredded carrot
3 Tbsp lemon juice
1 Tbsp cornstarch
3/4 cup milk 

Preheat oven to 350 degrees.
In saucepan over medium heat, stir together the wine, 1/4 cup
green onions, 1 teaspoon oregano, garlic, bay leaf and salt
and pepper to taste; bring to a boil, reduce heat to low and simmer, stirring frequently for 5 minutes.
Set the catfish into a glass baking dish and pour the wine mixture over the fish.
Bake in preheated oven for 10 to 15 minutes, uncovered, or until fish is easily flaked with a fork.
Meanwhile, in a saucepan, melt the butter over low heat, then add the remaining green onions, remaining oregano, the crabmeat, carrots, and lemon juice; stir and heat over low until onions soften.
In a separate little bowl, mix together the cornstarch and milk until cornstarch dissolves completely.
Stir the cornstarch/milk mixture into the crabmeat mixture, stirring and cooking over low just until this crab sauce thickens; remove from heat and keep warm.
When fish is ready, serve on plates and spoon the crab sauce over each serving.