Crab-Crusted Pacific Halibut with Bourbon Brown Butter Served with Gingered Cranberry Blue Lake Beans and Sweet Potato Gratin
A recipe for crab-crusted Pacific halibut with bourbon brown butter served with gingered cranberry blue lake beans and sweet potato gratin. This dinner combines Cajun techniques with available Pacific ingredients and a nod to tastes of the autumnal and winter seasons.
- 2 lbs. Pacific halibut filets cut in four pieces
- Kosher salt
- Freshly ground black pepper
- 1 lb. lump blue crab meat
- 2 teaspoon Creole or other coarse-ground dry mustard
- 1 teaspoon minced garlic
- 1 teaspoon minced shallots
- 1 teaspoon sliced green onion tops
- 1 tablespoon parsley
- 5 dashes Crystal hot sauce
- 1/3 cup fresh breadcrumbs
- 1 large egg
- 3 eggs for egg wash
- 1 cup flour
- Olive oil
- Season halibut to taste with salt and pepper on both sides.In a medium bowl, mix together the crab meat with mustard, garlic, shallots, green onion, parsley, and hot sauce. Mix in breadcrumbs.
- In a small bowl, whisk 1 egg until it foams; add the whisked egg to the crab mix and combine thoroughly.
- In a medium bowl, whisk together last 3 eggs to make an egg wash. Put flour in a wide separate bowl. Dredge one side of the halibut through the flour, one piece at a time. Dip the floured side in egg wash and quickly press the crab mix on top into a flat crust.
- In a cast iron pan or heavy bottomed skillet over high heat, warm 1/4 inch of olive oil in the pan until it starts to smoke. Carefully place the halibut, one piece at a time, into the pan with the crab side down. Cook on high for one minute; reduce heat to medium high and cook until crispy and brown, another 1 to 2 minutes. Using a spatula, gently turn over the crusted halibut being careful to not lose the crab crust. Return the heat to high and cook for 3 more minutes. Continue with each piece of halibut.