Crab Crusted Halibut

Bravo! Cucina Italiana Recipe

Serves 1

Crab Stuffing:
4 cans lump crab meat
2 cups mayonnaise
1/4 cup Dijon mustard
4 tablespoons Old Bay Seasoning
1 bunch parsley, chopped

Crab Crusted Halibut:
1 (5 oz) halibut filet, skinless
3 ounces fingerling potatoes, blanched
4 ounces spinach, sauteed
3 ounces Crab Stuffing
2 ounces Lemon Caper sauce

Crab Stuffing: Combine all ingredients thoroughly.

Crab Crusted Halibut: Sear halibut on one side until golden brown with salt and pepper. Top halibut with crab stuffing and bake until internal temp reaches 145 degrees. Steam spinach for 30 seconds. Cook sliced and blanched fingerling potatoes on flat top griddle until golden brown. Present fish over potatoes and spinach. Top with Lemon Caper Sauce.

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