Serves: 9
Total Calories: 161

1 (6-pound) salmon, a nice little silver, or a roast cut from a king
1/2 pound cooked crabmeat, chopped
1/2 pound raw shrimp, chopped
1/2 cup butter, melted
2 tablespoons chopped parsley
1/2 cup chicken broth
1/2 cup chopped celery
1/4 cup chopped onion
1/2 - 1 cup fine bread crumbs
salt and pepper to taste

Remove scales, fins, head and tail. Using a very sharp filet knife, peel back the skin, beginning at the belly and working towards the backbone. Leave 1/8- to 1/4-inch meat attached to the skin. Do to both sides, so that skin is completely released from the backbone. Set skin aside. Filet the meat from the backbone. Discard the bones and cut the fish into 1-inch cubes. Place the cubes in a large mixing bowl.

Mix remaining ingredients well with the salmon cubes. Add more stock, if too dry. Lay the reserved skin out flat. Mound the salmon mixture onto one half of the skin in an even thickness. Fold the other half of the skin over the filling. If you have used a small salmon rather than a roast, it will again look like a fish. Soak a piece of long cotton twine in a little cooking oil. Wrap around the fish in several places and tie. Cover lightly with foil. Bake at 325° for 1 hour or more until done. Remove wrap before serving.


Fun Fact: The king crab, as its name might imply, is the largest of all the commercially important crab species and is always in demand. An adult king crab might reach lengths of up to six feet. King crabs are generally found in cold seas. In Alaska, there are three commercial king crab species: Blue king crabs, Golden king crabs, and Red king crabs, which are the most sought-after. Since statehood in 1959, nearly 2 billion pounds of king crab have been harvested off Alaskan coasts.

Nutritional Facts:

Serves: 9
Total Calories: 161
Calories from Fat: 95

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