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4.12.2009

Easter Sunday...Dungeness Crab,Spinach and Salmon En Croute


Christian, Jewish , Agnostic, Atheist this time of year heralds renewal, new beginning, and rebirth. I was fortunate to spend Easter Sunday cooking for my Auntie Mame and two special old girlfriends. One was Gabi who I've only known for a few years, but through many twists and turns was instrumental to me meeting Certain Someone.
And Deborah, and old Shopgirl friend of mine from when I first moved to Chicago who is one the nicest, elegant , and giving people you can ever meet. I always remember how she was the first one of my 'friends' who showed up at the house when my Mommy died. Schedules keep us apart so I felt Easter was perfect to get us reacquainted with a girly lunch with Certain Someone away in Europe.

In the previous post I gave a link to articles I had written for the Ebony Jet.com site. This lunch used some elements from that post but made some changes. I served the salmon in a new way,
Asparagus Spears with Hollandaise
And Hot Cross Buns!
Gabi and Deborah brought some excellent wines . The highlight being a dry Tokaji from Hungry.
Dessert will be revealed later on this month so hold tight. I will tell you they were a success! This time I decided to place the salmon on a bed of sauteed spinach on puff pastry. The topping had a Dungeness Crab Imperial . Via Twitter one night watching the Number One Ladies Detective Agency, I struck up a conversation with the people of Ocean Harvest out of Charleston Oregon.
They checked out my site and offered to send me Dungeness Crab. How could I refuse!Please check out their informative site. If you are a seafood lover it has chock full of information and they also offer low Mercury Albacore Tuna. It's a wonderful thing to see such pride and dedication in a family owned business.
Dungeness Crab, Spinach and Salmon En Croute
Serves 4
4 fillets of salmon
1 package of Puff Pastry
2 5 1/2 oz cans Ocean Harvest Dungeness Crab drained
1 bag of spinach washed and dried.
2-3 Tablespoons Mayonnaise
1 teaspoon Dijon Mustard
Old Bay Crab Seasoning
Paprika
1 Tablespoon capers
Butter
Olive Oil
1 egg beaten
Sea Salt
Prep:
Defrost puff pastry and divide each sheet in half. Place on a parchment lined baking sheet. In a sauce pan melt a little butter and olive oil. Add spinach and saute until wilted.In a small bowl mix the crab, mayonnaise, mustard, Old Bay, and capers.
Assemble:
Preheat oven to 350 F. Brush inside of Puff pastry with egg. Place spinach on top of pastry. Add salmon fillet on top. Sprinkle with sea salt. Place a mound of crab mixture on top of salmon. Spread along the length of fillet. Dust with Paprika. Fold up ends and sides to encase the edges of salmon.Brush outside with egg. Bake for 15-20 minutes until pastry is golden and salmon is done.

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20 comments:

linda said...

Wow, you made so many delicious treats for the girls! I'm curious about the dessert :)

TeachGirl said...

This looks delicious! The flowers are beautiful too. A little late Happy Easter to you!

The Caked Crusader said...

Great cooking (as always)!
Glad you're watching No1 Ladies Detective Agency - I love that show!

PS. I didn't make the roses....hangs head in shame....

Rosa's Yummy Yums said...

What gorgeous food! Everything looks delicious! Nice flowers too...

Happy Easter!

Cheers,

Rosa

Bellini Valli said...

Excellent choices Glamah:D

kayce. said...

wow you made quite a spread ~ all your hard work certainly looks like it paid off! it was very spring-y, too, and not too heavy. also, LOVES the easter lilies!

Proud Italian Cook said...

The salmon looks exquisite! Sounds like you had a fun Easter with your peeps!

Jen of A2eatwrite said...

Wow, that salmon looks incredible, and now I'm going to have to break down and make those buns, Easter or no.

Wow. Again.

Zesty Cook said...

Oh Wow... an incredible feast!! I really enjoy your blog

Deborah said...

What a beautiful spread!

~~louise~~ said...

You never cease to amaze me Courtney. Striking up conversations and wah la!!! Incredible dish...Amazing, I'm off to check them out...

I know you had a beautiful Easter, I hope Certain Someone will be home for you soon...

Megan said...

What a nice lunch you put together. We go to Charleston almost every year, I'll have to check out Ocean Harvest! We're going again this July!
Your salmon sounds heavenly as well as that wine! ;)

Laurie said...

Everything looks fabulous Courtney!

Kasha said...

Wow! This blog is spectacular. I just want to try the salmon recipe. I love salmon and this looks amazing. In the future I hope to tackle the buns! Amazing flavors! Thank you the recipe and tasty blog! I will for sure add this to my blog. I would really appreciate it if you would add mine to yours. Thank you so much!
http://www.grubandstuff.blogspot.com/

The Duo Dishes said...

The crab and salmon en croute is amazing. Really a gorgeous, sophisticated spread you had. We love it!

Núria said...

Mmm, everything looks gorgeous dear! Crab, salmon, spinach... a wonderful spread! I bet you had a fantastic time :D

african vanielje said...

All looks and sounds absolutely scrumptious. Can't wait to find out about dessert...

Lori Lynn said...

What an absolutely lovely meal! That salmon sounds amazing.
LL

Jeanne said...

Oh, what a feast - and salmon en croute is one of my all-time favourites :) Is that the view from your auntie's apartment? WOW!

Peter M said...

Girl, you cook to impress! I've had the salmon/crab combo - good one and those asparagus are heaven. Surely everyone left most happy.