Entree: United States – Alaska – Alaskan Crab-Stuffed Halibut
Serving Size: 2
Approximate Time
Prep
15 min
Cook
14 min
Total
30 min
Ingredients
- 2 halibut fillets, approx. 8 oz (227 g) each, skinless and pin-boned
- 8 oz (225 g) Alaskan king crab meat, picked over for shells
- 2 tbsp (30 g) unsalted butter, divided
- 1 tbsp (15 ml) olive oil
- 1 small shallot, minced — about 1 oz (30 g)
- 1 garlic clove, minced — about 3 g
- 1/4 cup (30 g) panko breadcrumbs
- 2 tbsp (8 g) finely chopped fresh parsley
- 1 tbsp (4 g) finely chopped fresh chives
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) fresh lemon juice, plus extra wedges to serve
- 1/4 tsp (1 g) salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
- 1/8 tsp (0.5 g) smoked paprika (optional, for gentle warmth)
- 2 tbsp (30 ml) dry white wine or seafood stock (optional)
- 1 tbsp (15 g) melted butter to brush
Instructions
1. Preheat oven to 400°F (200°C). In a skillet over medium heat, melt 1 tbsp (15 g) butter with 1 tbsp (15 ml) olive oil. Add minced shallot and garlic and sauté until softened, about 2 minutes.
2. Add panko breadcrumbs to the skillet and toast lightly until pale golden, 1–2 minutes. Stir in white wine or seafood stock if using and cook off briefly. Remove from heat and let cool slightly.
3. In a bowl, gently combine toasted breadcrumbs, Alaskan king crab meat, chopped parsley and chives, Dijon mustard, lemon juice, smoked paprika (if using), salt and pepper. Fold in remaining 1 tbsp (15 g) softened butter to bind; adjust seasoning.
4. Pat halibut fillets dry. Using a small spoon, make a shallow pocket in the center of each fillet and divide the crab stuffing evenly between the two, pressing gently to hold.
5. Place stuffed fillets on a lightly oiled baking sheet or in an ovenproof skillet. Brush tops with melted butter. Roast in the preheated oven for 10–14 minutes, depending on thickness, until halibut is opaque and registers 135–145°F (57–63°C) internally and crab stuffing is heated through.
6. Remove from oven, rest 2 minutes, finish with a squeeze of fresh lemon and an extra sprinkle of chopped chives if desired. Serve immediately with lemon wedges.
