Crab-Crusted Pacific Halibut with Bourbon Brown Butter Served with Gingered Cranberry Blue Lake Beans and Sweet Potato Gratin

Ingredients

• 2 lbs. Pacific halibut filets cut in four pieces
• Kosher salt
• Freshly ground black pepper
• 1 lb. lump blue crab meat
• 2 teaspoon Creole or other coarse-ground dry mustard
• 1 teaspoon minced garlic
• 1 teaspoon minced shallots
• 1 teaspoon sliced green onion tops
• 1 tablespoon parsley
• 5 dashes Crystal hot sauce
• 1/3 cup fresh breadcrumbs
• 1 large egg
• 3 eggs for egg wash
• 1 cup flour
• Olive oil

Instructions

1. 1
   Season halibut to taste with salt and pepper on both sides.In a medium bowl, mix together the crab meat with mustard, garlic, shallots, green onion, parsley, and hot sauce. Mix in breadcrumbs.
2. 2
   In a small bowl, whisk 1 egg until it foams; add the whisked egg to the crab mix and combine thoroughly.
3. 3
   In a medium bowl, whisk together last 3 eggs to make an egg wash. Put flour in a wide separate bowl. Dredge one side of the halibut through the flour, one piece at a time. Dip the floured side in egg wash and quickly press the crab mix on top into a flat crust.
4. 4
   In a cast iron pan or heavy bottomed skillet over high heat, warm 1/4 inch of olive oil in the pan until it starts to smoke. Carefully place the halibut, one piece at a time, into the pan with the crab side down. Cook on high for one minute; reduce heat to medium high and cook until crispy and brown, another 1 to 2 minutes. Using a spatula, gently turn over the crusted halibut being careful to not lose the crab crust. Return the heat to high and cook for 3 more minutes. Continue with each piece of halibut.