Crab Stuffed Salmon with Lobster Sauce

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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
  • ? c. Onion
  • ? c. Bell pepper
  • 1 ea. Egg
  • 1 tsp. Dijon mustard
  • dash Worcestershire
  • pinch Pepper
  • pinch Salt
  • ? c. Bread crumbs
    • Saut? 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 saut? 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.

          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

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