Crab Stuffed Halibut Recipe
Macadamia nut crust, panko breadcrumbs, Yukon gold mashed potatoes, market fresh vegetables, beurre blanc
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Filling
Halibut and Crust
Mashed Potatoes
Vegetables
Beurre Blanc Sauce
Method
Crab Filling Preparation
- 1
Mix the Crab Filling
In a mixing bowl, combine the fresh crab meat, cream cheese, chopped green onions, lemon juice, Dijon mustard, salt, and black pepper. Mix until well combined and set aside.
Halibut and Crust Preparation
- 2
Prepare the Halibut
Preheat the oven to 375°F (190°C). Take the halibut fillets and make a pocket by cutting each fillet horizontally without cutting all the way through. Stuff each pocket with the crab filling.
- 3
Prepare the Crust
In a small bowl, combine the chopped macadamia nuts, panko breadcrumbs, melted butter, and olive oil. Mix well to create a crumbly mixture.
- 4
Coat the Halibut
Place the stuffed halibut fillets on a greased baking dish. Press the macadamia-nut crust mixture onto the tops of each fillet.
- 5
Bake the Halibut
Bake in the preheated oven for 20-25 minutes or until the halibut is cooked through and the crust is golden brown.
Mashed Potatoes Preparation
- 6
- 7
Mash the Potatoes
Add the butter, heavy cream, salt, and black pepper to the drained potatoes. Mash until smooth and creamy.
Vegetable Preparation
- 8
Prepare the Vegetables
Steam or sauté the market fresh vegetables until tender, about 5-7 minutes. Season with salt and pepper to taste.
Beurre Blanc Sauce Preparation
- 9
Make the Beurre Blanc
In a saucepan, combine the white wine and minced shallots. Bring to a simmer and reduce until almost evaporated. Add the heavy cream and reduce by half again.
- 10
Finish the Sauce
Remove from heat and whisk in the cold, cubed butter until the sauce is thick and creamy. Season with salt and white pepper.