Crab Stuffed Salmon With Lobster Sauce Food

LOBSTER RAVIOLI WITH CRABMEAT CREAM SAUCE

Steps:

• For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
• Lay out the first piece of Pasta Dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
• For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.
• Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.

STUFFED SALMON WITH SHRIMP AND CRAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
• Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
• Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
• Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
• Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.

CRAB STUFFED SALMON WITH LOBSTER SAUCE

Steps:

• Make the Lobster Sauce:.
• Combine all ingredients in sauce pan. Bring to a boil, add roux, set aside.
• Make the Crab Stuffing:.
• 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.
• Assembly:.
• 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 ½ 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.

SALMON STUFFED WITH CRAB AND LOBSTER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Slice one lemon and juice the second lemon; set aside.
• Melt butter in a medium skillet over medium heat. Add onion and garlic; saute until golden brown 7 to 8 minutes. Remove from the heat.
• Chop crab and lobster in a food processor. Transfer into a bowl and mix in onion mixture, goat cheese, and lemon juice.
• Cut each salmon piece in half. Fold crab and lobster stuffing into each piece and tie closed with kitchen string. Place in the prepared baking dish. Place lemon slices on top of salmon and cover with barbecue sauce.
• Cover the baking dish and bake in the preheated oven for 45 minutes. Uncover and bake until fish flakes easily with a fork, about 15 more minutes.

LOBSTER STUFFED WITH CRAB IMPERIAL

Steps:

• Mix mayonnaise, egg, sugar, old bay, peppers and parsley together and blend well, this is your imperial sauce.
• Gently mix with lump crab meat
• Refrigerate for 1 hour before using
• Preheat oven to 350 degrees F.
• Melt butter
• Split lobster tail down the middle, being careful not to completely split the lobster
• Pull the lobster meat out of the shell, leaving the end flap inside the shell.
• Fan the tail and bend it upwards till you hear a little snap, this will help keep the fanned tail in place.
• Push both sections of the shell together and place the split lobster on top of the shell.
• Spoon some of the butter over top of the lobster, place in a baking pan and into 350 degree oven.
• Allow lobster to bake for 5 minutes so that the area you are stuffing will get partially cooked.
• Remove lobster from oven after the partial cooking and dividing the crab imperial mixture into two portions, stuff the top of the lobster tail, making a mound with the crab imperial.
• Return lobster to the oven and continue baking for 15-20 minutes until topping has a nice golden color.
• Remove Stuffed Lobster from the oven and spoon just a little bit more of the butter on the stuffed lobster.
• Serve with your favorite side dish, and after presenting the dish to the table, gently remove the stuffed lobster completely from the shell and return to the plate.
• Serve with melted butter and a squeeze of lemon and enjoy!

STUFFED SALMON WITH BALSAMIC BUTTER SAUCE

Steps:

• For the crab cake mix: Gently mix the crab meat with the mayonnaise, lemon juice, mustard, seafood seasoning and Worcestershire sauce in a large bowl. Form four 4-ounce crab cakes.
• Preheat the oven to 475 degrees F.
• For the salmon: Make a small vertical pocket in each piece of salmon. Place a slice of Brie on the bottom of the pocket, top with 1 crab cake and another slice of Brie.
• Place the salmon in a large baking dish and add enough water to reach one-quarter of the way up the side of the salmon. Bake until pale and cooked through, 12 to 15 minutes.
• For the asparagus and sauce: Bring a large pot of salted water to a boil. Cook the asparagus just until crisp tender and bright green. Drain and plunge into an ice bath to stop the cooking.
• Put the vinegar and shallots in a saute pan and cook over medium heat until vigorously bubbling and reduced by three-quarters, about 2 minutes. Add a pinch salt and pepper, reduce the heat to low and slowly stir in the butter. If the sauce is too thin, continue to simmer over very low heat until desired thickness.
• In a second saute pan, heat the oil over medium-high heat until hot. Add the asparagus, season with salt and pepper and cook until warmed through. (The asparagus is already cooked so don't saute it too long.)
• Serve the salmon and asparagus over wild rice. Spoon over the sauce.

SLAMMIN' CRAB STUFFED SALMON

Steps:

• 1. Drizzle olive oil on both sides of salmon pieces. Rub chesapeake bay rub on salmon filets. Cut (slits) pockets in the middle of salmon filets about 3/4 of the way.
• 2. Combine stuffing ingredients together in a mixing bowl. Stuff salmon pockets with crab stuffing and place on oven proof pan. Add butter to pan and drizzzle a little olive oil on top of salmon.
• 3. Meanwhile preheat oven to 380 degrees F. Bake for 15-20 minutes or until fish is done.