Crab Stuffed Salmon Roulade with Citrus Beurre Blanc

1 salmon filet, skinned and butterflied
18 oz. lump crab meat
2 t dijon mustard
1/2 C panko bread crumbs
3 t mayonnaise
2 eggs
1 shallot, minced
1 garlic clove, minced
2 T olive oil
1 lemon
1 C heavy cream
1/4 C white wine
1/4 lb. butter

Preheat oven to 400°F. Make crab cake mixture by combining crab, mustard, panko bread crumbs, mayonnaise, eggs and pepper. Stuff butterflied salmon filet with crab mixture. Using wax paper, roll up salmon. Slice into wheels using sharp knife and arrange on a baking sheet. Bake for 10 minutes.

For sauce, saute shallot and garlic in olive oil until transluscent. Add lemon, heavy creem and white wine and reduce to about 2/3. Add 1/4 butter and whisk until smooth. Serve over salmon roulade.

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