Cooking Recipe Cooking Articles >>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
- 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.
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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
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Canarian Recipes for Shrove Tuesday
by Pamela Heywood
For the British at least, Shrove Tuesday is probably better known as Pancake Day. Those wonderful delicacies, smothered in sugar and lemon and often tossed around in village competitions. As you will see from the recipes below, the Brits certainly don't have the monopoly of this type of fare for the occasion:
REBANDAS DE CARNAVAL
This a great way to use up stale bread at any time.
Ingredients:
1 "yesterday's" Canarian loaf (any crusty white bread like a French stick or baguette will do just as well), 1 egg, 1 cup of milk approx., Sugar, Sprinkle of ground cinnamon.
Method:
Slice the bread diagonally into 1/2 to 3/4 inch slices and discard the ends of the loaf. Beat the egg, milk and cinnamon together in a bowl then 
Canarian Recipes for Shrove Tuesday
Recipe
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Pan Seared Scallops with Plum and Basil Sauce
by News Canada
(NC)-Made with delicious antioxidant-rich California plums, this recipe is a wonderful addition to your healthful summertime menus. Antioxidants are critical to maintaining healthy skin and counteracting the damaging effects of the sun's ultraviolet rays. Your friends and family will enjoy the benefits of this delicious recipe long after the scallops are gone.
Olive oil
12 fresh California plums, pitted and diced
3 shallots, minced
6 cloves garlic, minced
1 cup white wine
juice of 2 lemons
1/4 pound butter, cut into small pieces
1/2 bunch of basil, chopped medium fine
1 cup extra virgin olive oil
1 tablespoon kosher salt
Freshly ground black pepper
1-1/4 pounds of sea scallops
Sp Pan Seared Scallops with Plum and Basil Sauce
Recipe
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My Mother's Recipe Box
by Rachel Paxton
Remember the days when cookbooks weren't so readily available, and you or your mother relied on only one or two different cookbooks for cooking all of your family's meals? I still have my mother's old cookbooks, as well as my grandmother's. Each one is worn from age and use--if you flip through the tattered pages it is obvious which recipes were turned to time and time again. These cookbooks will always number among my most precious treasures.
When our mothers wanted to try new recipes, they most likely didn't run out and buy new cookbooks. They often didn't have the extra money to spend, and often there weren't very many to choose from. So where did they get new recipes? From each other.
When I was a child I remember my mother exchanging r My Mother's Recipe Box
Recipe
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