Wild halibut fillets with a slit cut down the middle and a cream cheese and Dungeness crab stuffing spooned in, so the fillet holds its shape while it bakes. Fifteen to eighteen minutes at 375°F is all it needs, until the stuffing is bubbling. Served over arugula, it serves four.
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Crab Stuffed Halibut
Declan Chapin, Premier Catch
4
20 minutes
15 minutes
American
Main Course
Wild Pacific halibut fillets are stuffed with a Dungeness crab and cream cheese filling seasoned with Parmesan, garlic and smoked paprika, then baked and served over arugula.
Ingredients
4 x 6oz Wild Pacific Halibut
1 cup Wild Dungeness Crab Meat
8oz cream cheese, softened to room temperature
1 egg, whisked
¼ cup Parmesan cheese
2 tbsp diced green onions
2 tbsp fresh parsley, chopped
1 tsp garlic powder
1 tsp smoked paprika
1 tsp onion powder
Olive oil, for brushing
Salt & pepper, to taste
Arugula, for serving
Directions
Thaw halibut and Dungeness crab meat.
Preheat oven to 375°F.
In a large bowl, combine cream cheese, crab meat, egg, parmesan cheese, green onions, parsley, and spices. Mix until well combined.
Line a baking sheet with foil. Add four pieces of thawed halibut. Slice a slit in the middle of each filet. Brush filets with olive oil, salt, and pepper.
Add a scoop of the crab mixture to each filet.
Bake for 15-18 minutes or until bubbling.
Serve over a bed of arugula.
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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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