CRAB STUFFED SALMON
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INGREDIENTS
Salmon, 2-3 filets
2 cups crab meat (lump, claw, blend)
4 oz softened cream cheese
3 tablespoon mayonnaise
Paprika, to taste
Kosher salt, to taste
Black pepper. to taste
Garlic powder, to taste
Lemon juice, half a lemon
1 cup Panko Breadcrumbs
3 tablespoon, chopped parsley
¼ cup butter, melted
2 tablespoon Garlic, minced & divides
INSTRUCTIONS
Preheat oven to 375 degrees
1. In a small bowl, combine cream cheese, mayonnaise, parsley, seasonings and parsley. Add lemon juice and mix until well combined. Add breadcrumbs. Set aside
2. In a separate bowl, add seasonings to melted butter. Add minced garlic
Cut slits into salmon filets. Generously spread seasoned butter onto salmon. Sprinkle kosher salt on the entire salmon filet. Stuff salmon with crab mixture and bake for 15-20 minutes
Notes: If your crab mixture is too creamy, add more panko breadcrumbs. Alternatively you can also set in the fridge for 10-15 minutes to firm
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Recipes by Chef Mark Best, Masterchef performed at the Masterclass on the occasion of the 2007 World Gourmet Summit.
About Chef Mark Best:
Embarking on his culinary path in 1990, Best opened his own restaurant five years later to rave reviews and a loyal following. Despite such strong recognition for his talents, Best decided to further his study of French cuisine at its birthplace, France. Working at legendary restaurants like Alain Passards L'Arpège and Raymond Blanc's 'Le Manoir Aux Quatre Saisons' in UK, he concluded his experiences and opened Marque.
Like his previous restaurant, Marque took the Australian culinary community by storm when it opened. It received a 19/20 rating from the Sydney Morning Herald's Good Food Guide, was named Restaurant of the Year and Best himself was crowned Chef of the Year, all in 2006. His fame now spreads beyond Australia's borders to culinary capitals in New York, where New York Times calls Best's food possibly the best food in Australia.
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A beautiful starter that looks as good as it tastes, the secret to this dish from Andrew Sheridan is all in the crab bisque, reduced down until packed with flavour which is then used to flavour a set savoury custard. The cubes of set stock jelly, crunchy croutons and fresh apple in the crab salad on top create a contrast of textures that work in perfect harmony.
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