A-Ward Charters Alaskan Halibut Supreme

Crab Paste Stuffing

1 whole fresh Dungeness Crab
1 cup sour cream or yogurt
1 cup mayonnaise
1 Tbsp. lemon juice
1 Tbsp. lemon pepper
Parsley flakes
Dill Seed
Chopped Mushrooms

Break the crab out of its shell and remove viscera, cook legs and body
meat 10-15 minutes in boiling water, let cool and remove meat. You
can use canned crab or shrimp if you cannot get fresh. Mix the sour
cream (or yogurt) and mayonnaise together. Add the cooked crab and
mix until you create a paste. Add lemon juice, lemon pepper, parsley
flakes, dill seed and chopped mushrooms to the paste.

Halibut Roast

2- to 3-pound Halibut roast (1- to 1 1/2-inches thick)
1 to 1 1/ 2 cups Cheddar cheese

Place halibut roast in a baking dish and cut deep slices, with the
grain, every 3/4 inch. Stuff the paste mixture into the slices and
top the roast with the remaining mixture. Grate Cheddar cheese over
the entire dish as desired. Cover dish for baking Bake at
approximately 375 F for 15 to 20 minutes. Uncover during the final 5
minutes to brown and glaze the cheese.

Serves 6 (or 2 Alaskans!)


>From the kitchen of Robert, Sandra and Alie Ward

A-Ward Charters
www.awardcharters.com


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