Crab Stuffed Salmon with Lobster Sauce
6 Cuts Salmon (5-6 0z fillet cut)
Cut a pocket in the side of the salmon large enough for crab stuffing.
Gently place the crab stuffing in the pocket evenly.
Place salmon in a baking pan and bake at 350 degrees for approx 15 minutes or until the internal temperture is 140 degrees . Place on plates or serving tray. Ladle lobster sauce over the top. and enjoy
4 oz Dungeness crab
3 Tbsp Butter
1/4 Cup Onion
1/4 Cup Bell Pepper
1 Tsp Dijon Mustard
dash of Worcestershire
pinch of Salt
pinch of Pepper
1/2 Cup Bread Crumbs
Saute peppers and nions over medium high heat in butter until tender. Then cool.
Whip the egg then add mustard , worcestershire, salt ,pepper, bread crumbs and saute vegtables. Mix in crab until well combined. and refrigerate.
2 Tbsp Butter
1/3 Cup Onion yellow- minced
1/2 Cup Clam Juice
2 Tsp Lobster base (you can find this in gourmet stores or specialty aisle or specialty store in the soup section)
3 Cups Heavy Cream
1/4 Tsp White Pepper
Melt butter in sauce pan, 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.