Crab Encrusted Halibut Recipes

HALIBUT WITH CRAB SAUCE

Halibut with Crab Sauce image

A thick and creamy crab sauce tops tender halibut in this delightful dish. "It's one of our favorite fish recipes," shares Shirley West of Lynnwood, Washington.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 halibut fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons plus 2 tablespoons butter, divided
3 tablespoons all-purpose flour
3/4 cup reduced-sodium chicken broth
1/3 cup fat-free milk
1/2 cup crabmeat, drained, flaked and cartilage removed
1/4 cup shredded Swiss cheese

Steps:

Place each fillet in an individual broiler-proof serving dish. Sprinkle with salt and pepper. Melt 2 teaspoons butter; drizzle over fillets. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, in a small saucepan coated with cooking spray, melt remaining butter. Stir in flour until smooth; gradually stir in the broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in crab. Remove from the heat; stir in cheese until melted. Pour over halibut. Broil 4-6 in. from the heat for 3-4 minutes or until lightly browned.

Nutrition Facts : Calories 328 calories, Fat 14g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 517mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein. Diabetic Exchanges

HALIBUT STUFFED WITH SHRIMP AND CRABMEAT

Halibut Stuffed With Shrimp and Crabmeat image

This is so delicious. Two 1 1/2 lb. halibut fillets may be substituted, with stuffing layered between fillets.

Provided by Chef mariajane

Categories Halibut

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

4 ounces canned crabmeat
2 ounces butter
1 teaspoon butter
8 ounces shrimp, shelled
2 tablespoons flour
1 cup fish stock
1/4 cup heavy cream
1/4 cup dry white wine
4 ounces mushrooms, chopped
1 small green pepper, chopped
2 ounces cooked rice
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 (3 lb) halibut, center bone removed
1/4 cup butter, melted
parsley, for ganish
lemon

Steps:

Melt 1/4 cup butter. Reduce to low: add crabmeat and shrimp, coating well.
Stir in flour. Pour in the stock, cream and wine, stirring until blended, Heat gently until hot.
Stir in mushrooms, green pepper, rice salt and pepper.
Remove from heat; spoon into pocket of the halibut. Spread the excess mixture over the bottom of baking dish which has been lightly greased.
Arrange the stuffed fish on top and pour over the melted butter. Bake in preheated 350F oven, covered, for 50 minutes or until fish is tender but still firm.
Remove from oven. Garnish with parsley and lemon wedges and serve at once.

Nutrition Facts : Calories 786.8, Fat 38.9, SaturatedFat 20.1, Cholesterol 329, Sodium 965.2, Carbohydrate 9.7, Fiber 0.8, Sugar 1.1, Protein 92.2

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