Dungeness Crab-Stuffed Salmon with Sauce Picatta

Crab-Stuffed Salmon
Crab-Stuffed Salmon

A truly local pairing: wild salmon stuffed with Dungeness crab and a delicious sauce picatta.

Dungeness Crab-Stuffed Salmon with Sauce Picatta

Serves 2


2-6 ounce salmon fillets
1/4 cup Dungeness crab stuffing (recipe follows)
3/4 cup white wine
1 tablespoon shallots, minced
1 tablespoon capers
1 teaspoon garlic, minced
2 tablespoons butter
1/4 lemon, juiced
1 tablespoon Italian parsley, chopped
1 pinch salt to taste

  1. Pre-heat oven to 400 degrees.
  2. Slice a slit in the salmon and stuff with crab mixture.
  3. Season salmon with salt and pepper.
  4. Place salmon in an oven-proof sauté pan.
  5. Pour wine down the side of pan, not over the salmon.
  6. Cook in oven for 12-15 minutes. Pull salmon out of pan and place on serving plate.
  7. Place sauté pan on the burner and turn to medium high. Add the shallots, capers and garlic.
  8. Cook until liquid cooks down and is almost gone. Pull pan off burner and swirl in butter.
  9. Finish with salt, lemon juice and parsley. Pour over salmon and enjoy.
Dungeness Crab Stuffing Ingredients

2 tablespoon cream cheese
1 tablespoon milk
1 teaspoon garlic, minced
1 tablespoon shallot, minced
1/2 lemon, juiced
1/2 tablespoon Italian parsley, chopped
1/4 tablespoon thyme, chopped
1/2 cup Dungeness crab, fresh meat
1 pinch salt to taste
1 dash white pepper

Dungeness Crab Stuffing Directions
  1. Mix all ingredients except the Dungeness crab until very well mixed up.
  2. Gently fold in the Dungeness crab and taste for salt.
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