INGREDIENTS
4 – 6-8oz Halibut Filets (You can substitute any white fish Flounder, Tilapia, or Rockfish, even Salmon!)
1lb Lump Crab Meat
1/2 Cup Chopped Spinach (Defrosted and Drained)
2 Tbsp Grated Parmesan Cheese (Omit if you are going strict Paleo, ok on Primal)
1 Tbsp Lemon Juice
3 Tbsp Mayonnaise (Spectrum Organic is made from eggs and olive oil)
1 Tbsp Dijon Mustard
3-5 Dashes of Tabasco Sauce
1 tsp Old Bay Seasoning
1 tsp Salt
1 tsp Pepper
DIRECTIONS
- Preheat Oven to 400 Degrees
- Take Crab Meat from container and thoroughly drain with cheese cloth
- Do the same with the Spinach, you don’t want excess liquid in the mixture
- Mix Mayo, Mustard, Lemon Juice, Tabasco, and Seasonings in a Medium Bowl
- Add drained Spinach, Crab Meat, and Parmesan to the mixture and combine
- Take your Halibut Filets and slice in the middle. Put the mixture in between the top and bottom of the filets
- Any extra you can put on top of the Halibut
- Place the filets in the oven for 20 minutes or until the mixture starts to form a light brown crust.
- Serve and ENJOY!
Chef’s Note: If you have some leftover crab mixture, you can make some crab cakes by rolling the mixture into balls and cook along side the fish for 20 minutes…broiled the top to make them crisp for 3 minutes at the end.