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.
Serving size: Complete recipe
Calories 1360 Calories from Fat 585
% Daily Value*
Total Fat 66 g101.4%
Saturated Fat 23.5 g117.6%
Trans Fat 0 g
Cholesterol 281.9 mg94%
Sodium 2749.8 mg114.6%
Total Carbohydrates 25 g8.4%
Dietary Fiber 1.7 g6.7%
Sugars 3.2 g
Protein 170 g340%
Vitamin A 23% Vitamin C 20.2%
Calcium 12.7% Iron 6.4%
*Based on a 2000 Calorie diet