Home & Food
Crab Stuffed Salmon
with Lobster Sauce
served this dish at an event I catered and people
are still talking about it a year later
by: Richard Massey
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.
6 cuts Salmon (5-6oz fillet
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
4 oz. Dungeness crab
3 Tbsp Butter
¼ c. Onion
¼ c. Bell pepper
1 ea. Egg
1 tsp. Dijon mustard
½ c. Bread crumbs
Sauté peppers and
onions over medium high heat in the butter until tender.
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.
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
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