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Crab Crusted Halibut

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Crab Crusted Halibut

Crab Crusted Halibut

Halibut is my favorite fish to eat.  You can grill it, poach it or fry it and it is always delicious.  But if you put some crab on this delicate sweet, flaky white fish then you have an instant hit.

This is an easy elegant recipe for you to serve to your guests along with a bottle of Chardonnay or a really nice champagne.


    • Halibut
    • 2 tablespoon vegetable oil
    • 1 tablespoons butter
    • 4 (6-ounce) halibut fillets:
    • 2 teaspoon salt
    • 2 teaspoon cracked black pepper
    • 1 tablespoons butter
    • olive oil
    • pinch of cayenne pepper
    • pinch of old bay
    • ½ lemon
    • 1 garlic clove, finely chopped
    • ½ cup freshly chopped parsley leaves
    • 1 pound lump crabmeat
    • 1 green onion (all of it), finely chopped
    • 2 tablespoons yellow pepper, finely chopped
    • ¾ cup panko bread crumbs
    • 1 egg
    • 2 tablespoon mayonnaise
    • 1 teaspoon dijon mustard
    • ¼ cup grated Parmesan and pecorino Romano
    • 1 celery stalk, finely chopped

Crab mixture:


Preheat oven to 400 degrees F.

To prepare the crabmeat mixture, melt 1 tablespoon of butter in a heavy skillet over medium heat. Sauté the onion, bell pepper, and garlic until soft, 2-3 minutes.  Let cool.  Add the mayonnaise, mustard, egg, parsley, cayenne pepper, old bay, half of the bread crumbs and parmesan cheese.  Gently fold in the crabmeat.

Salt and pepper the halibut.  Melt butter and vegetable oil in a heavy pan that can be placed in the oven.  Place the fish in the hot pan. You just want to sear it for a few seconds (don’t cook the fish, it’s just to get a little color on.) Turn the fish over and then place the crab mixture on the seared side. Sprinkle the remaining bread crumbs and Parmesan and pecorino Romano cheese on the top of the crab mixture.  Drizzle the olive oil on the top and place in the oven for 3-4 minutes depending on how thick the fillet is.  Enjoy!


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