In a recent article, we found out what an UnCruise is and what it’s like to go on one in Alaska! Writer Debi Lander talked about the adventures on and off the ship, and the delicious food, including the Crab Stuffed Salmon. She was so impressed by it, she asked the Chef if he’d be willing to share the recipe with RealFoodTraveler.com readers. We’re so thankful he said “yes.” Debi made it at home and shows us what the process was like, as well as the delicious, final product. Find out more about UnCruise on their website.

The finished product! Debi says the Lemon Butter Sauce recipe makes a lot so drizzle on only as much as you want.

UnCruise Alaska Crab Stuffed Salmon Recipe

Many thanks to Bob Ward, UnCruise Corporate Chef, for sharing the recipe.

Also known as the Trinity, onions, celery, and red peppers get chopped and sauteed together to form a flavorful base.

Ingredients:

(2) 6oz Salmon fillets, skin off

4 oz. Dungeness crab meat

2 oz. each bell peppers, onions, celery diced and sautéed

1 oz. lemon juice

2 tsp Worcestershire sauce

2 TBS mayonnaise

1 egg beaten

2-3 oz. breadcrumbs

1-2 tsp Old Bay Seasoning

1 TBS chopped parsley

Method:

In a mixing bowl combine lemon juice, egg, Worcestershire sauce, old bay and parsley. Set aside.

The filling gets mixed together before being added to the salmon.

In another mixing bowl combine crab meat, peppers, onions, celery and breadcrumbs.

Combine wet and dry ingredients. Set aside.

Butterfly salmon through the center to make a pocket for stuffing.

Season fish with salt and pepper and rub olive oil all over fish.

Add 2-3 oz. of stuffing to center of salmon until full.

Place fish on sprayed sheet pan and bake for 5-7 minutes at 400 degrees until internal temp reads 145 degrees. Serve with Lemon Butter Sauce.

The crab-stuffed salmon, all assembled, before baking.

Lemon Butter Sauce for UnCruise Alaska Crab Stuffed Salmon Recipe

Ingredients:
4 oz. white wine

2 oz. lemon juice

Sprig of fresh Thyme

2 chopped shallots

6 oz. heavy cream

2 oz. chicken base or veg base

2 oz. water

3 oz. cornstarch slurry

1-pound whole butter, cold

Method:

Combine wine, lemon juice, thyme, base, water and shallots in a pot.

Bring to a simmer, 3 min.

Add slurry and continue to simmer until slightly thick.

Add heavy cream and simmer

Pull off heat and add butter and stir until fully incorporated.

Season to taste and strain before service

— photos courtesy Debi Lander

Hungry for more? We have lots of great recipes gathered from around the world. You know, culinary travel is our thing! Take a look at the Recipe section of RealFoodTraveler.com. 

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