Crab Cake Stuffed Salmon x Lemon Pepper Cream Sauce
Ingredients:
3-4 Salmon Fillets
16 oz Crab Meat
1 Egg Yolk
1/4 Cup Light Mayonnaise
1/4 Cup Fresh Parsley
1/4 Cup Almond Flour
1 Tbs Cajun Seasoning
1 Tbsp Worcestershire Sauce
1/2 Tbs Old Bay
1/2 Tbsp Onion Powder
1/2 Tbsp Garlic Pepper
A few squirts of Dijon Mustard
Juice and Zest of 1 Lemon
Salt and Pepper to Taste
Preheat oven to 400
To get started, cut a pocket in each of the salmon fillets, deep enough to where your stuffing can fit comfy inside. Season each piece of salmon with a light amount of Cajun seasoning, onion powder, and garlic pepper. Don’t get caught up with measurements here, just shake to taste. Set Aside
In a large bowl combine mayonnaise, lemon juice/zest, garlic pepper, old bay, Cajun seasoning, Worcestershire, Dijon, parsley, egg yolk, and almond flour. Mix Well. Fold in crab once the dressing is complete and refrigerate for 10-15 min
*Side note: Add more almond flour as needed, if your mixture is to loose.
Stuff the Crab mixture along the top of the salmon fillets and bake in oven for 15 minutes or until your desired temperature.
Lemon Pepper Cream Sauce
Ingredients:
1 Cup Heavy Cream
Juice of 1 1/2 Lemon
1 1/2 Tbs Black Pepper
1/2 Tbs Granulated Chicken Bouillon
1/2 Tbs Parsley
Splenda to Taste (Use this to cut the sourness of the lemon)
Instructions:
Add Heavy cream to a pan and bring to a slight boil. Once it begins to boil reduce heat to medium and add the remaining ingredients. Cook for 5-8 minutes or until desired sauce consistency is achieved. Enjoy