Best Crab Encrusted Halibut Recipes

CRAB ENCRUSTED HALIBUT

Steps:

• Preheat oven to 350° F. Crumble bread crumbs and crab meat, using your hands to make a crab breading. Season fish with salt, pepper, and Old Bay seasoning (optional). Place flour in a bowl, whip eggs with a fork and place in a separate bowl, and the crab mixture in another bowl. Dust the halibut in the flour bowl, then coat fish with the egg, and last with the crab mixture. Continue breading procedure with remaining pieces of fish, and set aside. Heat chili sauce in small saucepan on medium high heat. Once hot add cream and turn heat down to medium, simmer until desired consistency. Heat oil and butter in large saute pan med-high heat and pan fry halibut until golden brown on both sides. If it is not finished cooking, place on lightly oiled baking sheet and finish in oven approximately 7 minutes. For service place 3 tablespoons of warm chili sauce cream on plate, set fish on top of sauce and pour desired amount of sauce on top. Serve with vegetables and potato as shown or as desired.

CRAB ENCRUSTED HALIBUT(WATERFRONT DEPOT)

Steps:

• Beat eggs and milk together and then place in a plate or shallow bowl (for dredging fish) and set aside.
• Mix Panko bread crumbs and Old Bay Seasoning thoroughly and place in another plate or shallow bowl. (Big enough to dredge fish).
• Start preheating a medium-large sauté pan - like a large cast iron pan. (you want it to be oven proof). Heat to medium/medium high.
• Preheat a small sauce pan to medium low heat.
• If the crab is not minced - chop finely to mince it.
• If the pieces of fish are thick - 3/4 - 1 " - preheat an oven to 375.
• Dip a piece of fish in egg wash, then Panko mix.
• Then egg wash the piece again, then pat the crab meat around the fish to keep it attached.
• Set aside and repeat routine for each piece of fish.
• Add butter and olive oil to sauté pan. Pan should not be so hot as to cause butter/olive oil mixture to smoke or brown, but hot enough to brown the fish without overcooking. The olive oil will help the butter keep from browning - so you want about equal quantities of each.
• Add the fish to the pan and sautee on each side for several minutes until it is brown.
• While fish is sautéing prepare the sauce.
• Melt the cream cheese gently in the preheated sauce pan, and add the sweet chili sauce and mix together. Heat - but do not boil or overcook. If it is too thick to pour over the fish, add a bit of milk to thin it and heat again for a minute or so. This entire process should only take a few minutes.
• If the fish pieces are thick - they may finish browning before they fully cook. So if they need additional time - place the sauté pan in the oven for 3-6 minutes to finish the cooking. Do not overcook.
• Plate the fish and pour some sauce over the top of each.
• Serve with rice or rice pilaf, a small salad, steamed vegetables. Or serve with a a side of Perfect Pasta (see that recipe)
• A bottle of Sauvignon Blanc or Chablis (or an Oregon Pinot Noir) will be a delicious accompaniment to this meal.