Parting of Ways

Our neighbors moved away this morning; they will be missed. I hope the next people to buy the house can put up with us, have a penchant for microbrews, and enjoy sharing reviews of local restaurants. Unlikely, but I can hope, can’t I? We had them over for dinner, last night.

I found my idea for the main course at the grocery store, in the overpriced take it home and cook it section: salmon filets rolled in a spiral around crab stuffing. Try it, if you ever get the chance. It’s one of those meals that looks as though they were a lot of work. Recipe to follow.

I haven’t had more than a single beer or cocktail in forever. I only had three in the course of several hours, but you couldn’t convince my head of that. Ick

Crab Cakes or Stuffing (I call them Crabby Patties and Sir Thousand Hands loves them)
1 lb cleaned crabmeat
1 sleeve ritz crackers (crushed, mutilated, pulverized)
1/4 cup mayo
1/4 cup minced onion
1/4 cup minced bell pepper
dash worcestshire
1/2 tsp dry mustard
2 egg whites (you can use 1 whole egg if you wish, I use the yolks for something else, in this case)
salt, pepper, garlic to taste (I like to add some Old Bay)

Mix well. For crabcakes, form into patties and place in the fridge to set. Pan fry in olive oil or brush with olive oil and bake)

For the salmon spiral
s: remove skin from the two salmon filets salmon ~ 1lb total and top with crab mixture. Roll the salmon into a spiral and cut in half. You should end up with two spirals, about the size of large cupcakes. Place the cut side down on a parchment paper lined baking sheet. I put them in the fridge, to set. Place in a 375 degree oven and bake for 8 – 10 minutes. While the fish is baking, blend 1 egg yolk with ~ 5tbsp mayo. Brush this mixture all over the fish and stuffing and return it to the oven, bake until golden. (About 5-7 more minutes)

Sprinkle with parsley for color, if desired, and serve with lemon wedges. Any steamed vegetable is a great accompaniment, as are cheese grits. If you’re too snobbish for those, polenta will do.

1 comment so far ↓

#1 Lillie on 03.26.06 at 12:40 pm

Hi, Mike sent me. Great recipe. I can’t wait to try it. I hope you and the new neighbors get along!

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