Just For The Halibut Recipe
lump crab, roasted red peppers, spinach, potato cake, sundried tomato beurre blanc
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Preparing the Sundried Tomato Beurre Blanc
In a saucepan, combine the white wine, minced garlic, and sundried tomatoes. Simmer over medium heat until reduced by half. Lower the heat and whisk in the butter, one piece at a time, until melted and smooth. Stir in the heavy cream and season with salt and black pepper to taste. Keep warm.
- 2
Cooking the Spinach and Crab
In a skillet, sauté the fresh spinach over medium heat until wilted. Add the lump crab meat and gently mix until heated through. Season with salt and black pepper.
- 3
Heating the Potato Cakes
In another skillet, heat the potato cakes according to package instructions until golden brown and crispy on both sides.
- 4
Plating the Dish
On each plate, place a potato cake, top with the sautéed spinach and crab mixture, and drizzle with the sundried tomato beurre blanc. Serve immediately.