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Thread: Crab Stuffed Halibut (or Salmon) with Bernaise sauce

  1. #1
    Super Member pastimesquiltdesign's Avatar
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    Sep 2011
    South Jordan, Utah
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    Crab Stuffed Halibut (or Salmon) with Bernaise sauce

    I have wanted to make this for quite some time but could never afford the Halibut. So I decided to try it with Salmon. My friend Wendy and I agreed that it turned out delicious.
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    Thick Halibut or Salmon fillets
    3 oz softened cream cheese
    2 green onions finely sliced
    6 oz pkg fresh crab meat
    salt and pepper to taste
    1 lemon squeezed
    Weber Zesty lemon seasoning
    several dabs of butter
    Combine cream cheese, onions, crab, salt and pepper to taste. Cut the fish into serving size portions. Make a pocket in each portion by inserting a knife in one end and slicing. Do not cut through the sides or bottom. Stuff the pocket with crab. Place the fillets on heavy aluminum foil. Squeeze lemon juice over the top. Sprinkle with lemon seasoning. Dab with butter. Fold foil tightly around the fish. Place on a hot grill for 7-10 minutes. Turn over and cook an additional 7 minutes or so. Cooking time may vary depending upon the thickness of your fillets. Serve with warm Bearnaise sauce.
    Enjoy! Peggy
    Happy quilting to all of my new friends on the quilting board http://pastimesquiltdesign.blogspot.com

  2. #2
    Senior Member paulettepoe's Avatar
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    Sep 2011
    Cedar City Utah
    Oh my....am a gonna try this one. thanks for sharing....
    Some people visit paradise, I live there.

  3. #3
    Senior Member Ellen's Avatar
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    Nov 2006
    Oh gosh, this sounds decadent.....I have cod in the freezer....going to try that tomorrow. Halibut and cod are so much alike. Thanks
    Ellen......I'm gonna go play now



  4. #4
    Super Member catmcclure's Avatar
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    Jun 2010
    Bay Area near San Francisco
    I do something similar to Beef Wellington with a Salmon fillet and Crescent dough.

    I take about a 12" long fillet and, after peeling off the skin, cut it in half. I make a stuffing similar to what is used for stuffed mushrooms (in a skillet I saute bread crumbs, butter, mushrooms, small salad onion chopped, feta and blue cheese crumbles, shrimp and/or crab meat).

    I take a package of Crescent dough and lay out half the dough in a baking dish - pinch the seams closed. I put (1) the thicker piece of Salmon on top of the dough (2) layer the stuffing mixture on top of the Salmon (3) add the remainder of the Salmon on top of the stuffing mixture and (4) put the remainder of the Crescent dough on top (pinch all around like a pie crust.

    I put a piece of foil on top to keep the edges of the rolls from cooking too quickly. Bake in the oven until the bread is golden brown and serve.

    It's super simple to make and is a really great dish for company - or Sunday dinner.

  5. #5
    Super Member nancia's Avatar
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    Mar 2011
    my heart is in texas, philly and london
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    ok, yum! i'm moving to where halibut is more expensive than salmon and crab, 'cause i'd rather have salmon any day!!
    The only bad days are the ones you don't get.

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