Crab & Spinach Stuffed Salmon|Lemon Drop Martini|Season 2 Episode 2

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Lemon Drop Martini

INGREDIENTS

2 oz vodka
1/2 oz triple sec
1 oz lemon juice, freshly squeezed (I like Meyer lemons)
1 oz simple syrup
4-5 dashes lemon bitters
Garnish: sugar rim

METHOD

Coat the rim of a cocktail glass with a lime wedge then sugar and set aside. Give the sugar about 5 minutes to set in place on the glass.

Add the vodka, triple sec, lemon juice and simple syrup to a shaker with ice and give it 15--20 shakes.

Strain into the prepared glass and top with 4-5 dashes of lemon bitters.


Crab & Spinach Stuffed Salmon

4-5 oz salmon filets (at least 1.5-2 inches thick)
1-16oz can crab meat (16 oz)
1 c spinach thawed and drained
1/2 c cream cheese, room temp
1 Tbsp A Dab A Do Ya! plus more for seasoning the salmon
1 tsp dry crab broil
1 c chicken stock
vegetable oil for seasoning and searing
METHOD
Preheat oven to 375 degrees

1. In a medium bowl, add crab, spinach, cream cheese and incorporate well with a fork.
2.Add 1 Tbsp of A Dab A Do Ya and dry crab boil and mix well.
3. Cut a small slit onto the salmon filets and add the crab mixture evening between the filets. Be gentle when stuffing!
4. Drizzle a little vegetable oil over each filet and season each liberally with A Dab A Do Ya!
5. Preheat a large cast iron skillet on medium high heat for 3 mins then add about 3 Tbsp of vegetable oil and heat for 2 additional minutes.
6. Sear each filet seasoned side down for 2-3 minutes or until golden brown.
7. Flip each filet and then slowly add the chicken stock. (BE VERY CAREFUL AT THIS STEP. MAKE SURE THAT YOUR STOCK IS ROOM TEMP TO HELP AVOID SPLATTERING)
8. Place the entire skillet in 375 degree oven for 12-18 minutes.
Serve with the spicy creole sauce and ENJOY!


Spicy Creole Sauce
Yields approximately 5 cups (leftover freeze well)

1Tbsp red bell pepper, small diced
1Tbsp green bell pepper, small diced
1Tbsp yellow onion, small diced
1Tbsp garlic, minced
2 Tbsp olive oil
4 Tbsp unsalted butter
1 c white wine
2 c chicken stock
2 c heavy cream
1/2 c crushed tomatoes, canned is ok
1tsp crab boil seasoning
1/2 Tbsp cayenne pepper
½ Tbsp browning (Kitchen Bouquet)
2 Tbsp A Dab A Do Ya! plus 1 tsp for peppers and onions

METHOD

Preheat a large sauce pot on medium heat

1.Add butter and olive oil. Heat for 1-2 minutes and sauté the peppers and onions for 2-3 minutes (season with 1 tsp A Dab A Do Ya!) then add the garlic. Sauté for 1 minute.

2. Deglaze with the white wine and reduce by half.
3. Add flour and whisk continuously for about 5-7 minutes.
4. Slowly whisk in chicken stock and then heavy cream, bring to medium boil.
5. Whisk in A Dab A Do Ya!
6. Stir in the crushed tomatoes and reduce to a simmer for 5-7 mins. Stir occasionally,
7. Whisk in the crab boil seasoning, cayenne pepper.
8. Whisk in the browning to adjust the color. Your finished sauce should be a beautiful shade of orange!