Snow Crab Crusted Halibut with Irish Potato and Cabbage Colcannon
Mix up your St. Patrick’s Day celebrations with this Snow Crab Crusted Halibut with Irish Potato and Cabbage Colcanno recipe – a perfect mix of land and sea! Fresh Nova Scotia seafood from Victoria Co-Operative Fisheries Ltd. meets market-fresh local produce in the most delicious way. You’ll be fuelled up and ready to go for whatever celebrations you have in store 🍀
Ingredients
Serves 3
| 8 oz. | Victoria Co-Operative Fisheries Ltd. snow crab meat |
| 1/4 cup | Shallots, finely minced |
| 1 clove | Garlic, finely minced |
| 2 tbsp | Butter |
| 2/3 cup | Cream cheese, softened |
| 2 | Egg yolks |
| 1/2 | Lemon, juiced and zested |
| 2 tsp | Horseradish, grated |
| 1/4 cup | Fresh parsley, chopped |
| 1/4 cup | Breadcrumbs, panko style or fresh grated |
| 6 | 6 oz. fillets of halibut, boneless (cut into 2.5 x 3″ pieces) |
| 1 tbsp | Extra virgin olive oil |
| Pinch | Salt and freshly-ground black pepper |
Directions
- Sauté the shallots and garlic in the butter. Add these to a food processor with the cream cheese, egg yolks, lemon, horseradish, salt and pepper. Puree until smooth and then add to the crab meat. Add in fresh parsley and breadcrumbs; fold together and refrigerate for one hour.
- Preheat oven to 350F. Pat halibut dry with a clean paper towel. Divide crab mixture in equal portions on the halibut, then spread evenly over the tops with a butter knife.
- Line a baking sheet with parchment paper or non-stick aluminum foil, spread with olive oil, and then season liberally with salt and pepper. Place fish on the tray and bake for 14 to 16 minutes. The crust should be set and slightly browned, and the halibut opaque and tender.
Colcannon
Ingredients
| 2 lbs | Russet potatoes, peeled |
| 1 tbsp | Salt |
| 4 cups | Green cabbage or curly kale (or a mixture), coarsely chopped |
| 1/2 cup | Salted butter (plus more for serving) |
| 1/4 cup | Water |
| 1/4 cup | 35% cream |
| 1/4 tsp | Nutmeg, freshly grated |
| 1/4 cup | Green onions, sliced |
| 1/4 cup | Fresh parsley, chopped |
| 1/4 cup | Breadcrumbs, panko style or fresh grated |
| Salt and pepper, to season |
Directions:
- Boil potatoes in salted water until fully cooked.
- Cook your cabbage of choice in the butter over high heat for 2 minutes until it wilts. Add the water and cover the pan, reducing the temperature to medium. Steam for about 3 minutes, then remove the lid and allow the water to evaporate. Add in the cream and nutmeg and bring to a boil. Turn off heat and set aside.
- Strain the potatoes and mash coarsely with a fork. Add in the hot cabbage, cream, and butter mixture and fold together along with the green onions. Adjust seasoning with salt and pepper and serve with extra butter.
Local Source Guide:
Seafood: Victoria Co-Operative Fisheries Ltd.
Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd.,Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.
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Recipe provided by: Victoria Co-Operative Fisheries Ltd.
Original recipe & photography provided by: Chef Craig Flinn