Finely mince onion and bell pepper.
Saute onion and bell pepper over medium heat in butter until tender.
Cool onion and bell pepper.
Whip the egg and then add mustard, Worchestershire, salt, pepper, bread crumb and sauted onion and bell pepper.
Mix in the crab until well combined and refrigerate.
For Lobster Sauce:
Melt butter in sauce pan 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.
Cut a pocket in the salmon large enough for the crab stuffing.
Gently and evenly place the stuffing in the pocket.
Place the stuffed salmon in a baking pan and bake at 350 for 15 minutes or until internal temperature reaches 140 F.
Place on plates and ladle lobster sauce over the top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (207g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 329 (55%)|
|Amt Per Serving||% DV|
|Total Fat 36.6g||49 %|
|Saturated Fat 21.1g||105 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 3g|
|Cholesterol 150.9mg||46 %|
|Sodium 1555.3mg||54 %|
|Potassium 319mg||8 %|
|Total Carbohydrate 51.4g||15 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 47.5g|
|Protein 16.4g||23 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 597
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