A delicious and flavorful dish featuring halibut fillets stuffed with a savory crab mixture, seasoned with Old Bay.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 halibut fillets (6–8 ounces each), about 1½ inches thick
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon Old Bay seasoning
1 tablespoon lemon juice
8 ounces lump crab meat, picked over for shells
4 ounces cream cheese, softened
¼ cup mayonnaise
¼ cup grated Parmesan cheese
2 tablespoons panko breadcrumbs
2 green onions, finely sliced
1 tablespoon fresh parsley, chopped
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
½ teaspoon garlic powder
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons panko breadcrumbs (for topping)
1 tablespoon melted butter
1 tablespoon grated Parmesan cheese (for topping)
½ teaspoon Old Bay seasoning (for topping)
Lemon wedges (for garnish)
Chopped fresh parsley (for garnish)
Instructions
Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
In a medium bowl, combine the cream cheese, mayonnaise, Parmesan, panko, green onions, parsley, Dijon mustard, Worcestershire sauce, Old Bay, garlic powder, lemon zest, and lemon juice. Gently fold in the lump crab meat.
Pat the halibut fillets dry, cut a deep pocket into each fillet, and brush with olive oil and lemon juice. Season with salt, pepper, and Old Bay.
Divide the crab mixture among the fillets and arrange them in the baking dish.
Mix together the topping ingredients and sprinkle over the stuffed fillets.
Bake for 20–25 minutes until the halibut flakes easily and reaches an internal temperature of 145°F (63°C). Broil for 1–2 minutes for a crispier topping if desired.
Garnish with fresh parsley and lemon wedges, and serve with your choice of sides.
Notes
Store leftovers in an airtight container for up to 2 days in the refrigerator.
Freezing is not recommended as it may affect the texture.