50g white crab meat
50g dark crab meat
150g fresh salmon cubed
1 small onion
1 dessert spoon English mustard
25g chopped parsley
1 cup of whipping cream (not whipped)
1, Fine dice the onion and put into a sautee pan
with the parsley and the cream
2, Bring to a simmer and add the salmon
3, Simmer lightly while stirring and turning until
salmon is nearly cooked
4, Add dark and light crab meat and the mustard
, stir thoroughly
5, Bring to a simmer then place in a crab shell
for (or serving dish) for presentation
Chefs Notes
You can adjust the salmon and crab quantities to
your liking and sprinkle with cheese or a few bread crumbs and lightly
grill for a glaze
