High Steaks Chef Nikki Rios shows us how its done for Farm to Fork King Salmon Week. Check out how she whipped up Crab Stuffed California King Salmon.
Crab Cakes Mix for Stuffed Salmon
You will need 4-6 Salmon fillets, skin off for this preparation.
For the Crab Cake Mix:
1 lb. Crab Meat Jumbo Lump Fresh
1/2 cup Saltine Crackers – crushed into crumbs
1 Tbsp. Chives, Chopped 1/8′
2/3 Cup Crab Cake Base
In a large mixing bowl, spread out lump crab meat in as shallow a layer as possible.
Distributed the cracker crumbs, Chives and Base Sauce evenly over the surface of the crab.
Gently fold all ingredients together.
Leave the Crab Meat Lumps as large and intact as possible.
For the Crab Cake Base:
1/2 cup Mayonnaise
1 ea. Eggs
1 Tbsp. Dijon Mustard
1Tbsp. Worcestershire Sauce
2 ea. Basil leaves – Chiffonade
dash Red Hot Sauce
In a mixing bowl, combine all the ingredients and mix well with a whisk.
Once product is thoroughly mixed through, transfer the product to a food storage container.
To Stuff the Salmon:
Once you have the Crab Cake mix made set it aside. Grab your California King Salmon and make a small cut in the flesh of the fish – be careful to not cut too deep- the cut should run about ½ way deep in the fish. Then, use your knife and make a small cut on each side of your initial cut, creating a pocket. Stuff the crab cake mix into the salmon – make it a tight pack. Once you have all of your fish fillets stuffed, cook them either baked in the oven or in a sauté pan. Serve with either Beurre Blanc sauce or Hollandaise.