When brunch is the main event for the day, go big with an unforgettable menu featuring wild-caught halibut steaks and king crab from Alaska.
Halibut steak and Alaskan king crab is the one-two punch for brunch you didn’t know you needed. These two proteins are meaty and rich enough that you won’t miss having bacon on the plate, but delicate enough that you can appreciate the nuances of a fine, fish-based feast on a special weekend.
Here are a few two-part menus starring wild Alaskan king crab and halibut steaks that will transform your basic brunch into an indulgent, pescatarian celebration this spring.
Option #1:
King Crab Panna Cotta
Looking for an excuse to bust out your fancy martini-type glasses or dessert goblets before noon? Use them to dish out this gorgeous king crab panna cotta from Entertaining with Beth. The panna cotta is blended up with green peas — a spring arrival — giving it a vibrant green color that contrasts beautifully with the red and white streaks of king crab meat arranged on top of the pudding. Serve it as a starter to whet your appetite, or at the end of the meal as a savory treat.
Halibut Steak and Eggs
To anchor your brunch menu with a bold main dish, load up a skillet of halibut steak and eggs. It’s our favorite fish-forward riff on a classic breakfast plate. It’s easy to make. Plus, as a one-pan recipe, it keeps things streamlined in the kitchen.
Option #2:
Deviled King Crab Omelet
This recipe from Food & Wine for a deviled crab omelet seems deceptively straightforward: It’s an egg omelet, wrapped around a mixture of herbs, veggies, and a protein. But when made with sweet king crab meat spiked with spicy red chilis, this breakfast combo becomes sinfully delicious and worthy of a special brunch. You can either dice or shred your king crab meat into large morsels, depending on your preference in texture.
Shaved Veggie Salad with Broiled Halibut
Every omelet ought to be served alongside an exquisite salad, especially one that can cleanse the palate a bit. Whole Living’s colorful salad with broiled halibut fits the bill. The faintly singed flavor of broiled fish contrasts beautifully with the freshness of shaved spring vegetables, while the crunch of the veggies is the perfect foil for the firm and meaty bite of halibut steak. Note: The recipe was written for fillets, but swapping out with steaks simply takes this salad to the next level.
Option #3:
Halibut Steak Shakshuka
How about a saucy, spicy fish shakshuka (inspired by the classic Israeli breakfast!) for a special brunch? Sure, this recipe for shakshuka from Michael Symon was not written for halibut steak, but there’s no reason you couldn’t sub it in as the main protein. In fact, bone-in halibut steak is a superior option for a dish like this, as the bone simply adds more flavor to the stew. Keep a close eye on the fish as it heats up, starting around the 10 minute-mark, to ensure that the halibut doesn’t overcook.
Mini King Crab Soufflé
To balance out the heaviness of a breakfast stew, couple it with mini souffles made with king crab and peppers, using this recipe from Bon Appetit. (You can even mix in some spot prawns, if you like, to feature more than one wild-caught Alaskan crustacean.) The souffle works either as a starter for your brunch feast, or as a treat that you can pop into the oven as soon as the shakshuka has cooked through so that you have a second course in the works. Actually, both dishes require the same oven temperature, so you can even time your meal so that everything is ready at the same time.
