Dungeness Crab Crusted Halibut - alive magazine
The sweetness of the crab combined with the richness of the halibut and earthy appeal of fresh chanterelles makes this an elegant but simple affair.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Oven
- Baking dish
- Parchment paper
- Aluminum foil
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 4-5 oz (115-125 g) halibut filet, centre cut
- 4 oz (115 g) Dungeness crab meat, fresh (or premium canned)
- 2 cups (500 mL) BC chanterelle mushrooms
- 2 Tbsp (30 mL) olive oil
- 2 Tbsp (30 mL) unsalted butter
- 6 shallots, sliced thin
- 4 green onions, cut on bias
- 4 leaves basil, sliced thin
- 2 tsp (10 mL) honey
- 4 sprigs thyme
- Salt
- pepper
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