RECIPES
Crab
Stuffed Salmon with Lobster Sauce
by: Richard Masseya
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
* ¼ c. Onion
* ¼ c. Bell pepper
* 1 ea. Egg
* 1 tsp. Dijon mustard
* dash Worcestershire
* pinch Pepper
* pinch Salt
* ½ c. Bread crumbs
Sauté 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 sauté 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.
Tell your friends you saw this recipe on Taste of Whatcom.com
------------------------------------------------------------------------------- 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
---------------------------------------------------------------------------------
(9-24-2006)
We
would love to hear your comments on this recipe.
Make your comments, email us at info@tasteofwhatcom.com.
Recipes listed on this web site are provided as a convenience to our viewers. We make every effort to display accurate information about the recipes listed on our web site. However, we can not be held responsible or liable for any errors/omissions, or harm caused by the use of any recipe submitted and posted on our web site(s). Please read our Terms of Use for Recipes.
Back
to Top |
