Crab Encrusted Halibut with Chili Cream Sauce

Crab Encrusted Halibut with Chili Cream Sauce | platingsandpairings.com

This Crab Encrusted Halibut recipe with Chili Cream Sauce is inspired by The Waterfront Depot in Florence, Oregon.

This dish was my best attempt to date to win over the BF. I think it worked.

Since Rick and I first met, he’s always raved about The Waterfront Depot in Florence, Oregon (on the coast). And, one special dish in particular – the Crab Encrusted Halibut with Chili Cream Sauce.

Last Christmas, we made a visit to Florence, and unfortunately got stuck staying in some awful hotel, because we planned at the last minute. It was the only dog-friendly option available. And Sammie the labradoodle goes everywhere. I may have feared for my life that night. But – The saving grace in all of it was that I finally got to try this special dish!

Doesn’t it just sound decadent?

It is.

Crab Encrusted Halibut with Chili Cream Sauce | platingsandpairings.com

Take a delicate, mild, halibut filet, coat it in a mixture of bread crumbs and crab meat, sautee until golden, finish in the oven, then top it with a creamy sweet chili sauce, made of Mae Ploy sweet chili sauce and heavy cream. To score some extra bonus points, I topped the whole thing off with an extra hunk of claw crab meat. I think it’s the first time I’ve seen Rick snap a picture of food with his iPhone

Pretty photogenic, don’t you think?

Actually, I wasn’t going to photograph this dish. I wanted to take a night off from blogging, and just take time to enjoy this extravagant dinner and a nice glass of Pinot Gris. But alas, the food won. It was too pretty not to snap a few shots.

And, it was too good not to share the recipe.

Crab Encrusted Halibut Recipe

Crab Encrusted Halibut with Chili Cream Sauce | platingsandpairings.com

Crab Encrusted Halibut with Sweet Chili Sauce

Course: Seafood
Cuisine: American
Keyword: chili cream sauce, crab crusted halibut, halibut recipe, sweet chili cream sauce, sweet chili sauce
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 524 kcal
Author: Platings & Pairings

This Crab Encrusted Halibut recipe with Chili Cream Sauce is inspired by The Waterfront Depot in Florence, Oregon.

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Ingredients

  • 1/2 cup panko bread crumbs
  • 1/2 pound crab meat
  • 4 6-ounce halibut filets
  • 1 cup flour
  • 3 whole eggs
  • 1 ounce vegetable oil
  • 1 ounce unsalted butter
  • 1 cup Mae Ploy sweet hot chili sauce
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350° F.
  2. Season fish with salt and pepper.
  3. Combine bread crumbs and crab meat in a shallow bowl, using fork to combine and make a breading mixture. Place flour in a separate shallow dish. Break the eggs into a third shallow dish, and whisk with a fork.
  4. Coat each piece of the halibut in flour, then coat with egg, and the with crab breading.
  5. Heat oil and butter in a large sautee pan over medium-high heat. Fry the halibut until golden brown on both sides. Place on lightly oiled baking sheet and bake for approximately 7 minutes, depending on the thickness of your fish.
  6. Heat the chili sauce in a small saucepan on medium-high heat. Once hot, add the cream and turn the heat down to medium. Simmer until slightly thickened.
  7. To serve, plate the halibut and top with chili sauce.
Nutrition Facts
Crab Encrusted Halibut with Sweet Chili Sauce
Amount Per Serving
Calories 524 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 203mg 68%
Sodium 1502mg 63%
Potassium 484mg 14%
Total Carbohydrates 43g 14%
Dietary Fiber 5g 20%
Sugars 7g
Protein 21g 42%
Vitamin A 25.4%
Vitamin C 18%
Calcium 9.6%
Iron 18.2%
* Percent Daily Values are based on a 2000 calorie diet.

Wine Pairings for Halibut: 

  • Pinot Gris, Champagne and Rosé are all great options for this delicately flavored dish.

Looking for more seafood recipes? Be sure to try these too:

 

 

24 comments

  1. Ali

    Totally photogenic! Almost too pretty to eat. Almost….

    Reply

  2. Pech

    This looks so delicious and professionally plated like from a white tablecloth restaurant! I can see why it demands to be photographed for posterity, and thanks for sharing the recipe… I like the sound of the crusted halibut even by itself without the sauce!

    Reply

    1. Erin

      Pech – It’d be absolutely delicious without the sauce as well. Or, now you have me thinking, some sort of picatta sauce?… That would be SO yummy too!

      Reply

  3. Amy

    This is almost too pretty to eat! It looks amazingly delicious. My mouth is watering!

    Reply

  4. allie @ Through Her Looking Glass

    Gorgeous dish Erin! I can see why Rick grabbed his phone!

    Reply

    1. Erin

      Ha! He HAD to photograph his favorite dish. Second part? He HAD to send the picture to his brother to make him jealous!

      Reply

  5. Create/Enjoy

    Wow, that does sound (and look) delicious!!!!! I can’t do panko or wheat flour but there are lots of grain-free breadings to try. Beautiful photos!

    Reply

  6. Catherine @ Ten Thousand Hour Mama

    Wow. Decadent for sure! This would be a fantastic special occasion dish, especially for a special someone in your life!

    Reply

    1. Erin

      Thanks so much Chloe – It’s easy when we have such great fresh seafood here in the Pacific NW!

      Reply

  7. Brettni Brumfield

    That looks phenomenal! Can’t wait to try it out. Pinning it for later. =)

    Reply

    1. Erin

      Thanks Brettni! I hope you love it!

      Reply

  8. Maura

    Served this at a dinner party last night and people were losing their minds! Two people said it was the best fish they had ever eaten. Thank you for sharing this delicious recipe!

    Reply

    1. Erin

      I’m so glad to hear that you liked the recipe Maura! It’s a special one to us because it is one of my boyfriend’s most favorite dishes ever.

      Reply

  9. Lisa


    Wonderful Google find! We just stayed in Florence at the Port of Siuslaw and I ordered this for dinner at the Depot. We stopped at the fish market on the way out of town for the ingredients. Glad to find your recipe. Thanks!

    Reply

    1. Erin

      How cool! Isn’t the Waterfront Depot just the best! I need to get back there soon.

      Reply

  10. John MacDowall

    How much crab stays in the breadcrumb bowl? Seems like a huge waste.

    Reply

    1. Erin

      Hi John – Almost all of mine ended up on the fish.

      Reply

  11. Matt R


    Thank you for the recipe! My wife and I are fortunate to live in Florence and Waterfront Depot is one of our favorite restaurants. We just made this with some halibut and crabs that we caught right here. Delicious!

    Reply

    1. Erin

      So happy to hear that you liked it Matt! You’re so fortunate to have caught the halibut and crabs – jealous!

      Reply

  12. Deb


    This is the best fush I’ve ever had in a restaurant ! I love the servers there, too.
    Thank you for the recipe. I can’t wait to try it!

    Reply

  13. Deb


    This is the best fish I’ve ever had in a restaurant ! I love the servers there, too.
    Thank you for the recipe. I can’t wait to try it!

    Reply

  14. Deb


    I can’t wait to make this. I had this at the Waterfront Depot pn Sunday. I did think the cream sauce tasted buttery, but perhaps the cream adds that flavor.

    Reply

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