This plush toy is lightweight, fresh, packed with crab, corn, zucchini and basil – the perfect summer dinner. Even if you are not a big fish eater, this may win you!
Stuffed with halibut
I love the result of this stuffed halibut – it’s light, fresh, and full of summer flavor. Sweet corn, zucchini and basil add brightness to each bite, keeping it light and healthy with just a small amount of butter and minimal crumbs. It’s simple and can be served one night on a weekday, but it’s special. My whole family loves it, so I hope you give it a try!
Why these plush toy recipes work
I took inspiration from the roasted corn and crab cakes and stuffed the halibut with the mixture. Then I added fresh summer produce like zucchini and basil and it turned into such a delicious seasonal dish.
For more halibut recipes, don’t miss my halibut and halibut Milanese.
Test Notes
When testing this fish recipe, I hope the filling is all about crabs, like my crab cake recipe, not like the bread crumbs you often see in restaurants. I had so much stuffing that I poured the excess on top of the flounder and I liked the result.
The ingredients you need
Here are the ingredients for this crab sticky halibut recipe. See the recipe card below for exact measurements.
- Crack Crab Meat: I purchased fresh crabs that have been cooked and washed from seafood shops near me. If you can’t use fresh crab meat, use canned chunks of crab.
- squash: Chopped a medium zucchini. Then, wrap it in a dish towel or paper towel and squeeze out the excess liquid.
- corn: The method to remove the least confusion of the core is to stand A large shallow bowl, cut off the particles with a sharp knife. This way, You won’t fly corn on the counter!
- Fresh herbs: Basil and chives
- lemon: Add enthusiasm to the crab filling and use juice in the white Wine butter sauce. Then, serve the fish with the remaining lemon wedges.
- Egg Bind the crab filling so it sticks together.
- Breadcrumbs: Use regular or gluten-free bread crumbs.
- White wine: Use dry white wines, such as Pinot Noir or Chardonnay, That’s enough to drink. If you don’t want to open the entire bottle, please purchase Single bottle or can in supermarket.
- butter: It melts while cooking, making the sauce rich and delicious.
- flounder It’s one of my favorite white fish choices. It has a wide range of uses Sweet flavor and delicate, flaky texture.
How to fill crabs with halibut
If you have recently purchased and fresh crabs, you can fill them up to 24 hours before baking. See the recipe card at the bottom for printable orientation.
- Make crab stuffing: Mix crab meat, zucchini, corn, herbs, lemon zest, salt, eggs and bread crumbs.
- Prepare the baking tray: Add lemon juice, wine and butter to the bottom of a baking dish.
- Stuffed with halibut: Sprinkle salt on top of the rounded corners and flip it over so that the inner side of the rounded corners faces. Fill a quarter cup of crabs on the bottom and rolls of each rounded corner.
- Prepare to bake: Place each roll of fish in a baking tray and sew. Put each crab on each crab.
- bake Lasts at 375°F for 20 minutes. Then, raise the oven temperature to 425°F and cook for another 5 minutes until the crab is crispy.
Fish Tips
- Fish Substitution: Use fresh, local and your season. Any white fillet, such as fluff, cod, halibut or soles, can be used.
- Stay fresh: If there is fresh fish, buy it the day before or that day you plan to cook.
- If there is no fresh situation, please purchase frozen: Usually, the fish in supermarket cases are previously frozen and then thawed. So if there is nothing fresh (from the local seafood store), choose to freeze instead of frozen before, which allows you to control the freshness and freeze it until you need it.
- How to Thaw frozen fish: Defrost frozen fish in the refrigerator overnight, or place frozen fillets in an ice bath (in the package if they are individually wrapped or sealed zippered bags) for about 30 minutes.
change
- vegetable: Swap the zucchini for yellow pumpkin and use frozen, melted corn if you are short of time.
- Breadcrumbs: Use crushed fat Ritz cookies to give it a richer buttery flavor.
- Would you rather not cook with wine? Use vegetable soup instead.
- Dairy-free products: Use olive oil or dairy-free butter.
yield: 4 Serve
Service size: 1 Felite ½ cup crab stuffing
- 1 cup Crack Crab Meat
- 1 cup Chop zucchini,,,,, Extrude from 1 medium
- 1 cup Corn kernel,,,,, From 1 big ear
- ¼ cup Basil,,,,, Chopped
- 2 Spoon Spicy green onions,,,,, Chopped
- 2 lemon,,,,, Split
- 1 teaspoon Kosher salt
- 1 Big Egg
- ¼ cup Bread crumbs,,,,, Or gluten-free bread crumbs
- ¼ cup dry white wine
- 1 Spoon butter,,,,, Cut into small pieces
- 4 Flounder fish fillets,,,,, Or fluke or any white fillet, 3 to 4 oz each
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Preheat the oven to 375°F
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In a medium bowl, place crab meat, zucchini, corn, basil, chives, lemon zest, ½ teaspoon of salt, eggs and lemon zest in bread crumbs; pre-order.
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Prepare the baking tray: Add 1 lemon, wine and butter juice; set aside. Cut the remaining lemon into wedges.
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Place the fillets on the cutting board and sprinkle with the remaining ½ tsp salt. Flip, making the inner face of the filet face upward.
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Spoon ¼ cup crab stuff at the bottom of each filet slice.
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List the stuffed filets on one side of the baking tray. On each roll, like a crab cake, the remaining crab filling.
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Bake, 20 minutes. Increase the temperature to 425°F and cook for another 5 minutes until the top of the crab starts to crisp. Serve with lemon wedges.
The final step:
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Serve: 1 Felite ½ cup crab stuffing,,,,, Calories: 236 KCAL,,,,, carbohydrate: twenty two g,,,,, protein: twenty three g,,,,, Fatty: 7 g,,,,, Saturated fat: 2.5 g,,,,, cholesterol: 137.5 mg,,,,, sodium: 588 mg,,,,, fiber: 4.5 g,,,,, sugar: 4.5 g
Storage
- refrigeration The remaining fish lasts up to 3 days.
- How to heat: You can reheat in a 350°F microwave or oven until warm.
More fish recipes you’ll love
For more dinner ideas, check out my seafood recipe collection, and these Five delicious fish recipes Inspire your next meal!
