Crab and Shrimp Stuffed Halibut With Lobster Tarragon Cream Sauce – Cooking With Cooper

Ingredients

• 2-6 ounces fresh halibut filets, skinless, deboned
• 2 ounces shrimp, peeled, deveined, cooked, chopped small
• 2 ounces jumbo lump crabmeat
• 1 tablespoon Dijon mustard
• 2 tablespoon panko bread crumbs
• 1 teaspoon parsley, minced
• ½ teaspoon Old Bay seasoning
• 1 egg white
• 1 tablespoon reduced fat mayonnaise
• 1 cup water
• 2 tablespoon lobster base (Better than Bouillon, reduced sodium)
• ¼ cup white onion, minced
• 1 garlic clove, minced
• 2 bay leaves
• 1 tablespoon tomato paste
• ¼ cup white wine
• 1 teaspoon olive oil
• 1 tablespoon corn starch plus 1 tablespoon water (mix and make paste)
• 1 teaspoon tarragon, dry
• 1 teaspoon mustard, dry
• 1/3 cup non-fat sour cream
• Salt and pepper
• 1 Roma tomato, diced small