Tag: crab

Salmon Oscar

On By Isobar ExpeditionsIn Recipes, Virginia9 Comments

During our trip to Old Town Alexandria, Virginia, we had a very delicious meal that the restaurant called Salmon Chesapeake. It was salmon topped with lump crab meat with a cream sauce. For our attempt to replicate this meal, we went with a cross between a Veal Oscar and a stuffed flounder. We love Hollandaise sauce with salmon, so we decided to use that as our sauce, which worked out really well. This isn’t a complicated recipe at all, but it looks and tastes wonderful, so it is a perfect dish for entertaining. We ate it as a weeknight dinner with some asparagus, which made for a perfect combination. We used a packaged powder mix to make our Hollandaise sauce, but you can certainly make it from scratch if you prefer.

Salmon Chesapeake in Alexandria, Virginia

INGREDIENTS

  • 4 Salmon Filets – 4 oz each
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Lemon
  • 1/8 tsp Garlic Powder
  • 1/2 lb Lump Crab Meat – cleaned of all shells
  • 1 cup Panko Breadcrumbs
  • 2 tbsp Mayonnaise
  • 1/8 tsp Cayenne Pepper
  • 1 Clove Garlic – minced
  • 1/4 Green Pepper – finely chopped
  • 1 Egg
  • 1 1/2 tbsp Spicy Mustard
  • Salt and Pepper to taste

INSTRUCTIONS

Pre-heat the oven to 350 degrees Fahrenheit. Rub the salmon with the olive oil and sprinkle with salt, pepper, and garlic powder. Zest the lemon over the salmon and then drizzle with the juice of half of the lemon. Place the salmon, skin-side down, onto a baking sheet lined with aluminum foil sprayed with a non-stick spray. Beat the egg in a small bowl with a fork or whisk. In a large mixing bowl, combine the crab, mayonnaise, mustard, breadcrumbs, egg, green pepper, garlic, and the juice from the other half of the lemon and mix until well blended. Transfer to the crab mixture to a small casserole dish that has been sprayed with a non-stick spray. Place the salmon and the crab mixture into the oven and bake for 20 to 25 minutes. If necessary, put the salmon on a higher rack than the crab mixture. Cook the Hollandaise sauce according to the directions. Remove the salmon and crab mixture from the oven and begin to plate. Spoon 1/4 of the crab mixture on top of each salmon filet and then drizzle with the Hollandaise sauce.  Serves four.

Crab Mixture
Baked Salmon Filet
Our Version of Salmon Oscar with Asparagus

 

Crab and Spinach Lasagna

On By Isobar ExpeditionsIn Recipes1 Comment

Now that Autumn is here, we decided to make some comfort food that wasn’t as heavy as some of the things that we make during winter.  We made this with crab claw meat, but you could easily substitute with lobster or a combination of other seafood.  It is pretty simple to make and is quite delicious.  Pairing it with a simple salad made it a perfect and easy weeknight meal.

Crab Lasagna

Ingredients

  • 3 tbsp Unsalted Butter
  • 3 tbsp Flour
  • 2 cups Milk
  • 1 pinch Fresh Nutmeg
  • 3 oz Fresh Spinach – cleaned, stemmed, and chiffonade
  • 4 oz Parmesan Cheese – grated
  • 1 cup Ricotta Cheese
  • 1 Egg
  • 1 tsp Garlic – minced
  • 8 oz Fresh Mozzarella Cheese – sliced
  • 1 lb Crabmeat – shells removed
  • Salt and Pepper to taste
  • Lasagna Sheets (we used the ready to bake lasagna sheets or cook to package directions)
Butter and Flour Rue
Slowly Add Milk
Fresh Nutmeg

Instructions

Pre-heat oven to 375 degrees.  In a medium sauce pan, melt the butter and stir in the flour, whisking for 2 minutes in order to make a rue.  Slowly add the milk, whisking continuously.  Add the salt, pepper, and nutmeg.  Continue cooking for 4 to 6 minutes until sauce has thickened.  Remove from heat and add the spinach, crabmeat, and 1/4 cup of the parmesan cheese.  Set aside.  In a small bowl, combine the ricotta cheese, garlic, salt, pepper, and egg.  Mix well.  Spray a 7″ by 11″ casserole dish with non-stick cooking spray.  Spread some of the sauce mixture across the bottom of the pan and then add a layer of noodles.  Spread the sauce across the noodles, then add 1/3 of the ricotta mixture, and 1/3 of the mozzarella cheese.  Add another layer of noodles and repeat 2 more times.  Add the rest of the parmesan cheese across the final layer, cover with aluminum foil and bake for 30 minutes.  Uncover and bake for another 5 to 10 minutes until the cheese starts to brown.  Remove from the oven and let rest for 10-15 minutes.  Cut and serve.

Spinach and Parmesan Cheese
Whisk in Spinach
Stir in Crab Meat
Layer Ingredients
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