How To Make Salmon Crab Sauce

Salmon is a great addition to a healthy diet. Salmon is low in saturated fat and calories, but high in protein. Salmon crab sauce is a great way to top grilled or baked salmon or steaks for "Surf and Turf" and other types of seafood such as halibut. Here are some recipes for salmon crab sauce that will leave a lasting impression.

Salmon Crab Sauce

• 2 salmon fillets that are 6 ounces
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1 egg yolk
• 2 tablespoons whipping cream
• 1/4 cup dry white wine
• 2 tablespoons minced shallots
• 1/2 cup crab meat that has been cooked and flaked off
• 1/4 cup chicken stock
• 1 tablespoon clam juice
• 1 teaspoon freshly chopped parsley
• 1 teaspoon freshly chopped chives
• Pinch of nutmeg

Sprinkle both sides of salmon with salt and pepper. Melt butter in a nonstick skillet over medium heat, and cook salmon skin side down. Cook covered for 6 minutes; turn and cook until lightly browned on top and salmon flakes easily. This should take about 2 minutes. Remove salmon from heat and keep warm.

Beat whipping cream and egg yolk together and set aside. Add wine and shallots to the skillet while stirring. Boil down to 1 tablespoon of liquid. Stir in crab meat, chicken stock, clam juice, and nutmeg; cook for 30 seconds. Remove skillet from heat and stir in egg and whipping cream mixture. Return to heat and cook until thick, stirring continuously for 2-3 minutes until sauce is thick enough to coat the spoon. Add chives, and serve over grilled salmon with rice and grilled asparagus.

Salmon Crab Sauce

• 3/4 cup raw salmon, cut into grape size pieces, free of skin and gray matter
• 7 tablespoons butter
• 3 teaspoons butter
• 1 1/4 cup milk
• 3/4 cup cooked crab meat (fresh or canned will work)
• 1/4 teaspoon pepper
• Salt to taste

Saute salmon in 3 tablespoons butter in a nonstick skillet. Drain liquid and reserve. Melt 4 tablespoons of butter in a separate pan and add flour, stirring to make a roux for roughly 2 minutes. Slowly stir in reserved liquid from salmon and cook for 5 minutes over medium low heat, stirring constantly. The mixture should be bubbly. Add pepper, and continue stirring. Add the salmon and crab, heat until it's thoroughly warm. Stir and season with salt before serving. Cover over baked salmon and serve with couscous and steamed vegetables.