Crab Stuffed Salmon With Lobster Sauce |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 2 |
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Another recipe from the local news. This recipe is from Eve's Supper Club. Ingredients:
1 cup heavy cream |
1 ounce dry sherry |
1 teaspoon ketchup |
2 teaspoons lobster base |
1 teaspoon roux (1/2 tsp butter, 1/2 tsp flour heat & whisk together) |
6 tablespoons butter |
1/4 cup onion, finely diced |
1/4 cup celery, finely diced |
1/4 cup red bell pepper, finely diced |
1 3/4 cups breadcrumbs |
1/4 teaspoon thyme |
1/2 teaspoon old bay seasoning |
1/4 cup seafood stock |
1/2 cup crabmeat |
8 ounces salmon, cut in 1/2 |
2 slices bacon |
6 asparagus spears |
Directions:
1. Make the Lobster Sauce:.
2. Combine all ingredients in sauce pan. Bring to a boil, add roux, set aside.
3. Make the Crab Stuffing:.
4. Melt butter and sauté onion, celery, and red pepper until onions are translucent. Remove from heat. Combine remaining ingredients except crab stock. Add crab stock slowly until mixture becomes moist.
5. Assembly:.
6. Par cook bacon in 350 degree oven for 3 minutes. Take salmon halves and place crab stuffing on top. Roll salmon length-wise. Wrap with bacon and adhere w/ toothpick. On baking sheet, place salmon and add about 1/2 cup water. Place in 375 degree oven for approximately 25 minutes. At about 15 minutes into cooking, sauté asparagus. Heat Sauce. Place sauce on plate. Add salmon on top and then asparagus to liking.
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