Grilled Salmon With Fresh Lump Crabmeat Food

REDFISH ON THE HALF-SHELL WITH LEMON-BUTTER LUMP CRABMEAT SAUCE

Steps:

• Heat grill to medium-high.
• Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only--the skin and scales will make a shell that will keep the fish moist during cooking.
• Remove fish from grill with a large spatula to avoid breaking fillets. Gently "scrape" meat from skin and put on plate. Top with Crabmeat Sauce.
• Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.

GRILLED SALMON

Steps:

• Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

BAKED SALMON TOPPED WITH CRAB

Steps:

• Preheat the oven to 350°F.
• Take a baking pan and line it with foil. Spray a thin layer of PAM.
• Crumble crab meat.
• Take your salmon and cut open so it opens up like one of those science project boards. Season with one teaspoon lemon pepper. Close flaps.
• Spread mayonnaise on top of the fillet and sprinkle remaining lemon pepper onto salmon.
• Top salmon with crab meat.
• Sprinkle cheese onto the crab meat.
• Bake about 25 to 30 minutes.
• Then broil for 2 minutes or until the cheese turns brown.

GROUPER WITH CRABMEAT SAUCE

Steps:

• Place fillets on a foil-lined 15x10x1-in. baking pan. , In a small bowl, combine the lemon juice, marinade for chicken, seafood seasoning and oil; brush over fillets. Broil 4-in. from the heat for 6-7 minutes on each side or until fish flakes easily with a fork., Meanwhile, for sauce, in a large skillet, saute the onions, red pepper, green onions and garlic in butter until tender. Stir in flour and seafood seasoning until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in crab meat; heat through. Serve with fish. Sprinkle with parsley.

SALMON FILETS WITH CREAMY, WHITE WINE/CRAB-MEAT SAUCE

Steps:

• Clean and pat dry salmon filets- set aside.
• Drain chopped crab meat- set aside.
• Use your favourite pan which is large enough to accommodate all of the ingredients, when finished.
• Heat olive oil and butter in pan- medium heat (you don't want to burn the liquid).
• Clarify coarsely chopped shallots; remove from pan and set aside.
• To the pan, add coarsely chopped crab meat; fast-fry until slightly brown; remove from pan and set aside.
• At this point, you may need more oil or butter-- you be the judge.
• Be sure your stove burner is set medium, to medium-low-- olive oil and butter heat through at low temperature.
• Add salmon filets, skin side down, to the pan, and cover.
• Allow filets to cook, skin side down, until the flesh is pink- approximately 10 minutes.
• Carefully turn the filets over, and allow to cook until the topside is nicely browned- approximately 5 minutes.
• Remove salmon filets from pan and place on a plate (skin side up) to keep warm-- carefully peel back, remove and discard skin-- cover filets, to keep warm.
• Prepare the Creamy, White Wine, Crab-Meat Sauce Add flour or corn starch to pan-- whisking constantly-- until all browning juices are absorbed Add 1/2 the quantity of milk, slowly-- whisking constantly-- When mixture is thickened, add balance of milk-- whisking constantly When completely blended, and smooth add crab meat and shallots Mix constantly, (with a mixing spoon) during this cooking process; you want the mixture to be well blended.
• Add Old Bay Seasoning and mix well-- Add white wine when crab meat mixture is completely blended and well thickened. Mix well to ensure a good blend. Turn off burner and cover pan while you prepare the salmon filets for serving.
• To serve, place salmon filets on two preheated dinner plates-- Divide crab meat mixture and sauce evenly between the two servings and spoon over Salmon Fillets.
• Serve with any kind of rice; orzo; baked potato; or just a mixed green salad with an olive oil/ balsamic vinaigrette-- crusty Italian bread or French baguette.

GRILLED SALMON WITH FRESH LUMP CRABMEAT

Steps:

• place Salmon skin side down on a large sheet of alum foil. place lump crabmeat on top of the salmon after picking the crabmeat for cartlidge. season with Salt and pepper - drizzle with lemon Juice and top with pats of butter - encase in alum foil and grill for 7-10 min