Poached Salmon With Shrimp And Crab Cheese Sauce Recipes

POACHED SALMON WITH SHRIMP AND CRAB CHEESE SAUCE

Steps:

• In a large skillet (I use my electric skillet), simmer chicken broth, celery pieces (about 3 inches long) and onion slices.
• I use the vegetable pieces to make sort of a"trivit" under the salmon, so make them chunky.
• Simmer for about 15 minutes.
• Lay the fillet over vegetables, tucking under the tail end and continue to simmer until done through, about 30 minutes.
• Make sure it is flaky and done all of the way through by seperating the fish with a fork.
• If it is still bright orange, simmer longer.
• Meanwhile make the sauce by melting the butter then adding the flour.
• Cook for about 1 minute, then gradually add the milk.
• Heat through but do not boil.
• Once hot, gradually add the cheese and stir until it is all melted.
• Add the crab and shrimp, heating gently until hot.
• Remove the fish from the skillet and discard the broth and vegetables.
• Serve the fish and sauce seperately as some like more sauce than others.

SHRIMP AND CRAB SPAGHETTI

Steps:

• Preheat oven to 375°F.
• In a pan over medium heat, melt the butter.
• Add in the mushrooms, onions, and garlic; stir/sauté for 5 minutes or until tender.
• Stir in flour; blend well.
• Add in stock, cream, wine, and seasonings; stir about 2 minutes or until thickened.
• Stir in cheese, shrimp, and crabmeat.
• In a 4-quart casserole dish lightly coated with cooking spray combine spaghetti and seafood sauce (you can combine the spaghetti and seafood in a bowl, then transfer to the prepared casserole dish, if preferred).
• Sprinkle with Parmesan cheese.
• Bake, uncovered, for about 45 minutes or until bubbly.

CRAB & SHRIMP RAVIOLI WITH SAFFRON CREAM SAUCE

Steps:

• 1. Prepare ricotta cheese. Refrigerate.
• 2. On a clean surface, make a mound with flour and create a well in the middle for the eggs.
• 3.Pour egg yolks into the well of flour, along with olive oil, salt and water.
• 4. Gradually beat flour towards the middle until all flour is incorporated into eggs. Add up to 3 additional tablespoons of water if too dry.
• 5. Knead dough for 10 minutes until dough is smooth and elastic.
• 6. Wrap ball of dough in plastic. Rest 30 minute.
• 7. Prepare filling while dough rests.
• 8. Sautee shrimp with butter and garlic until cooked.
• 9. After shimp is cooked, remove shrimp,.
• 10. Mix cooked butter and garlic with ricotta.
• 11. Chop shrimp into 1/4" pieces & mix with ricotta.
• 12. Add all other filling ingredients and stir until mixed together.
• 13. Cut dough in half.
• 14. On floured surface, roll dough to make a thin sheet (about 1/16" thick).
• 15. Cut rounds using a 3-4" cookie cutter or the top of a glass.
• 16. Brush the edge of each round with reserved egg white.
• 17. Fill each round with about 1 T heap of filling.
• 18. Fold over and pinch shut, making sure the pasta is completely sealed.
• 19. Bring 4 quarts of salted water to a boil.
• 20.In a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
• 21. Dust in 1 1/2 T flour to create a "roux".
• 22. Add wine and reduce 2-3 minutes.
• 23. Add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
• 24. Boil ravioli 3-5 minutes until done. Gently remove and add to sauce.
• 25. Lightly toss ravioli in sauce until coated.
• 26. Serve topped with fresh parmesan and parsley.

SALMON WITH CRAB SAUCE

Steps:

• Cut salmon into four portions and season with 1 teaspoon f the lemon pepper.
• Set aside.
• Melt butter in a saucepan over low-medium heat, wisk in flour and cook until bubbly for 1 minute.
• Slowly wisk in milk and remaining lemon pepper and continue stirring until thick, about 12 minutes.
• Remove from heat.
• Add cream cheese and stir until melted.
• Add lemon juice and zest , green onion and the crab and any liquid from th can.
• Keep warm over a very low heat.
• Broil or pan fry seasoned salmon about 3-5 minutes per side until salmon just flakes when press with a fork.
• Plate salmon and pour crab sauce over each filet.