For Hollandaise sauce: 4 egg yolks 1/4 cup cold water 1 cup unsalted butter, clarified 1 teaspoon fresh lemon juice Salt and pepper to taste
This dish is best served with mashed potatoes. For Hollandaise sauce: Combine the egg yolks and water in a saucepan and whisk until light and frothy. Place the saucepan over medium heat and whisk rapidly and constantly until the mixture increases in volume, about 3 times and thickens. Immediately remove from heat and continue to whisk until mixture cools. Continue to whisk while adding clarified butter. Add lemon juice, stirring gently until all is combined. Season with salt and pepper. Heat a broiler. Place the halibut fillets on a baking pan and season with salt and pepper and a little lemon juice. Broil 3-4 minutes on both sides, until opaque. To serve, mound mashed potatoes in center of plate, place about 1/4 cup fresh crab meat against potatoes and drizzle 1 Tablespoon sauce ontop of crab. Place halibut fillet on top of crab and spoon another 2 Tablespoons sauce around plate in front of fish. Serve immediately.
The crab can be shelled and kept chilled until ready to use.
To make clarified butter: Cook 1-1/2 cups unsalted butter in a heavy saucepan over medium heat for about 15 minutes. Strain off the foam that will form on top and turn into golden-brown specks. The clear liquid that remains is clarified butter.