Crab Encrusted Halibut with Sweet Chili Sauce

(Serves 4)

  • 1 cup panko bread crumbs (Japanese bread crumbs)
  • 1 pound crab meat (Dungeness crab is best)
  • 4 6- ounce. halibut filets
  • Kosher salt, black pepper and Old Bay (McCormick) seasoning, to taste
  • 1 cup all purpose flour
  • 3 whole eggs
  • 1 ounce vegetable oil
  • 1 ounce unsalted butter
  • 1 cup Mae Ploy sweet hot chili sauce
  • 1/2 cup heavy cream

Preheat oven to 350° F.
Crumble bread crumbs and crab meat, using your hands to make a crab breading. 
Season fish with salt, pepper, and Old Bay seasoning (optional).  Place flour in a bowl, whip eggs with a fork and place in a separate bowl, and the crab mixture in another bowl.  Dust the halibut in the flour bowl, then coat fish with the egg, and last with the crab mixture.  Continue breading procedure with remaining pieces of fish, and set aside. 
Heat chili sauce in small saucepan on medium high heat.  Once hot add cream and turn heat down to medium, simmer until desired consistency. 
Heat oil and butter in large saute pan med-high heat and pan fry halibut until golden brown on both sides.  If it is not finished cooking, place on lightly oiled baking sheet and finish in oven  approximately 7 minutes. 
For service place 3 tablespoons of warm chili sauce cream on plate, set fish on top of sauce and pour desired amount of sauce on top.

Served at the Waterfront Depot, Florence, OR.   

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