Crab Stuffed Salmon with Lobster Sauce
By: Richard Massey
I served this
dish at an event I catered and
people are still talking about it a
year later. The lobster base used in
the sauce can be found at stores
offering specialty foods or you can
order it off the internet. If you’re
really ambitious, you could also
make your own lobster stock and
reduce it. Using it in place of the
clam juice. Then chop up the lobster
and use it in the sauce and
stuffing. I hope you enjoy this
recipe.
Serves 6
6 cuts Salmon (5-6oz fillet cut)
Crab stuffing
Lobster sauce
Cut a pocket in the side of the
salmon large enough for the crab
stuffing. Gently place the crab
stuffing in the pocket evenly.
Place salmon in a baking pan and
bake salmon at 350? F for approx. 15
minutes or until the internal
temperature is 140? F. Place on
plates or serving tray. Ladle
lobster sauce over the top.
Crab Stuffing 4 oz. Dungeness crab 3
Tbsp Butter ? c. Onion ? c. Bell
pepper 1 ea. Egg 1 tsp. Dijon
mustard dash Worcestershire pinch
Pepper pinch Salt ? c. Bread crumbs
Saute peppers and onions over medium
high heat in the butter until
tender. Then cool
Whip the egg then add mustard,
Worcestershire, salt, pepper, bread
crumb and saute vegetables. Mix in
crab until well combined and
refrigerate until ready to stuff the
salmon.
Lobster Sauce 2 Tbsp. Butter 1/3 c.
Onion, yellow - minced 1/2 c. Clam
juice 2 tsp. Lobster base (you can
find this in gourmet or specialty
stores in the soup section) 3 c.
Heavy cream 1/4 tsp. White pepper
Melt butter in sauce pot, over
medium heat. Add onions and cook
until translucent. Add clam juice,
lobster base, cream and white
pepper. Bring to a boil. Reduce heat
and simmer to a medium sauce
consistency.
About The Author
Chef Richard has served in some of
the finest restaurants in Washington
State and is the author of the ebook
“Chef’s Special”. You can find more
free recipes and order the ebook at
http://www.csrecipes.com
