Halibut Crab Cake Roulade with a Lemon Cream Sauce,

Name: Halibut Crab Cake Roulade with a Lemon Cream Sauce, Green Beans and Truffle Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 small shallot, minced; 1/2 green bell pepper, minced; 1/2 red bell pepper, minced; 1/2 yellow bell pepper, minced; 1 tomato, seeds removed, minced; 1 cup panko breadcrumbs; 1 pound lump crab; 1 tablespoon Dijon mustard; 1 tablespoon paprika; Four 4-ounce cuts halibut steak; Salt and freshly ground black pepper; 1 1/2 cups heavy cream; 3 egg yolks; 15 ounces melted butter; 3 ounces lemon juice; 1 pound potatoes, diced; Olive oil; Salt and freshly ground black pepper; 1 teaspoon minced fresh rosemary; 1 teaspoon truffle oil; 2 cups cut green beans; Butter; Salt and freshly ground black pepper; 1 lemon

Servings: persons

2 tablespoons butter
1 small shallot, minced
1/2 green bell pepper, minced
1/2 red bell pepper, minced
1/2 yellow bell pepper, minced
1 tomato, seeds removed, minced
1 cup panko breadcrumbs
1 pound lump crab
1 tablespoon Dijon mustard
1 tablespoon paprika
Four 4-ounce cuts halibut steak
Salt and freshly ground black pepper
1 1/2 cups heavy cream
3 egg yolks
15 ounces melted butter
3 ounces lemon juice
1 pound potatoes, diced
Olive oil
Salt and freshly ground black pepper
1 teaspoon minced fresh rosemary
1 teaspoon truffle oil
2 cups cut green beans
Butter
Salt and freshly ground black pepper
1 lemon

1
Preheat the oven to 350 degrees F.
2
For the halibut crab cake roulade: In a skillet, heat the butter over medium heat.
3
Saute the shallots until soft.
4
Add the bell peppers and let soften a little.
5
Toss with the tomatoes and cook for a few minutes.
6
Mix in the panko, crab, Dijon and paprika.
7
Sprinkle the halibut with salt and pepper.
8
Top with the crab cake mix.
9
Roll and secure with toothpicks.
10
Place on a parchment-lined baking sheet.
11
Bake for 7 minutes.
12
For the sauce: Simmer the heavy cream until reduced by half, mixing frequently so it doesn't scald.
13
In a blender, blend the yolks on low.
14
Slowly add the hot melted butter in a steady stream.
15
Add lemon juice to taste.
16
Mix in the reduced cream to stabilize the sauce.
17
For the potatoes: Toss the potatoes with olive oil and season with salt and pepper.
18
Roast for 15 minutes, and then toss with the rosemary and truffle oil.
19
For the green beans: Blanch the beans in hot water.
20
Toss in the butter, salt and pepper to taste.
21
Season with lemon juice.
22
Serve the halibut crab cake roulades with the lemon cream sauce, green beans and roasted potatoes.

1496

kcal

Calories

134

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 tablespoons butter, 1 small shallot, minced, 1/2 green bell pepper, minced, 1/2 red bell pepper, minced, and more.

Yes, Halibut Crab Cake Roulade with a Lemon Cream Sauce, Green Beans and Truffle Roasted Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Halibut Crab Cake Roulade with a Lemon Cream Sauce, Green Beans and Truffle Roasted Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions