North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

Dungeness Crab and Havarti Halibut

 

Courtesy Photo

Thanksgiving has come and gone with Turkey as "all the rave"; and by Christmas, everyone is ready for something new and different. Here is a recipe that I find to be a festive alternative to offer your guests for the holidays. It is a nice, creative way to bring "a bit of the Northwest" to your menu. Since halibut is one of my favorites, I've paired it with fresh local Dungeness crab and a creamy havarti cheese.

Ingredients

12 ounces Dungeness crab meat, lightly squeezed

2 tablespoons shallots, minced

1 tablespoon fresh chives, minced

1½ tablespoons fresh parsley, finely chopped

2 ¼ tablespoons fresh tarragon, finely chopped

1 ½ tablespoons red bell pepper, bruniose (small dice)

1 ½ tablespoons yellow bell pepper, bruniose (small dice)

2 teaspoons Dijon mustard

3 tablespoons panko breadcrumbs

6 ounces Havarti cheese, shredded

½ cup mayonnaise (Best Foods)

Pinch kosher salt

Pinch cayenne

1 each egg, lightly beaten

4 each 6 oz halibut fillets

Crab Topping Procedure

Lightly press juice from the crab, but do not squeeze it (goal is to remove the excess liquid without squeezing all of juice from the meat).

In a large bowl, fold together the crab, herbs, peppers, panko breadcrumbs, Dijon mustard, mayonnaise and seasonings. Add egg and gently blend into the mixture. Cover and reserve in refrigerator until ready for use (can be prepared a day in advance).

Halibut Procedure

Cook halibut according to your favorite method (crab topping works perfectly with grilled, sautéed, or baked preparations). Regardless of the method selected, cook the fish to about an internal temperature of 110 degrees F.

Form the crab topping into 4 - ¼ inch thick patties. Place on top of the halibut and finish in the oven until it is about 135 degrees F. In the photo, the sides are cous cous, spaghetti squash tossed in honey, broccolini, and a lemon butter sauce (feel free to select other favorite side dishes, and a sauce isn't always necessary).

Notes: If halibut isn't available, then good alternatives include sea bass, sole, flounder, rock fish, or grouper.

 

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