In a small skillet over medium-low heat, melt ½ tablespoon of butter. Add the crab meat and warm for about 5 minutes.

Fill a saucepan with a small amount of water and bring it to a boil. Add the asparagus and blanch for 2-3 minutes, then transfer to ice water.

Pat the halibut fillets dry, season, and cook in a greased frying pan over medium-high heat for 3-4 minutes until golden.

Flip the halibut, add 2 tablespoons of butter, and cook for another 2 minutes until flaky.

Mix panko breadcrumbs with 1 tablespoon of melted butter and sprinkle over the halibut fillets.

Broil the halibut for 1-2 minutes until the breadcrumbs are golden brown and crispy.

On a serving plate, lay down each halibut fillet, top with crab, arrange asparagus, and drizzle with hollandaise sauce.