Salmon With Crab Sauce
|Water||2 Cup (32 tbs)|
|Dill seed||1⁄2 Teaspoon|
|Frozen salmon steaks||24 Ounce, partially thawed (2 Packages, 12 Ounce Each, 6 Steaks)|
|Chicken broth||1 Cup (16 tbs)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Canned crab meat||7 1⁄2 Ounce, drained and flaked (1 Can)|
In a large skillet, combine water, lemon slices, salt, dillseed, and bay leaf; heat to boiling.
Add salmon steaks and return to boiling.
Reduce heat; simmer 4 to 5 minutes or till salmon is done or flakes easily.
Meanwhile, prepare crab sauce by gradually stirring cold broth into cornstarch in saucepan.
Cook quickly, stirring constantly, till mixture is thick and bubbly.
Cook 1 minute more then remove from heat.
Stir in sour cream, butter or margarine, and nutmeg: add crab meat.
Heat through but do not boil.
Place salmon on warm serving platter.
Serve with crab sauce.