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1
Clean and pat dry salmon filets- set aside.
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2
Drain chopped crab meat- set aside.
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3
Use your favourite pan which is large enough to accommodate all of the ingredients, when finished.
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4
Heat olive oil and butter in pan- medium heat (you don't want to burn the liquid).
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5
Clarify coarsely chopped shallots; remove from pan and set aside.
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6
To the pan, add coarsely chopped crab meat; fast-fry until slightly brown; remove from pan and set aside.
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7
At this point, you may need more oil or butter-- you be the judge.
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8
Be sure your stove burner is set medium, to medium-low-- olive oil and butter heat through at low temperature.
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9
Add salmon filets, skin side down, to the pan, and cover.
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10
Allow filets to cook, skin side down, until the flesh is pink- approximately 10 minutes.
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11
Carefully turn the filets over, and allow to cook until the topside is nicely browned- approximately 5 minutes.
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12
Remove salmon filets from pan and place on a plate (skin side up) to keep warm-- carefully peel back, remove and discard skin-- cover filets, to keep warm.
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13
Prepare the Creamy, White Wine, Crab-Meat Sauce Add flour or corn starch to pan-- whisking constantly-- until all browning juices are absorbed Add 1/2 the quantity of milk, slowly-- whisking constantly-- When mixture is thickened, add balance of milk-- whisking constantly When completely blended, and smooth add crab meat and shallots Mix constantly, (with a mixing spoon) during this cooking process; you want the mixture to be well blended.
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14
Add Old Bay Seasoning and mix well-- Add white wine when crab meat mixture is completely blended and well thickened.
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15
Mix well to ensure a good blend.
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16
Turn off burner and cover pan while you prepare the salmon filets for serving.
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17
To serve, place salmon filets on two preheated dinner plates-- Divide crab meat mixture and sauce evenly between the two servings and spoon over Salmon Fillets.
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18
Serve with any kind of rice; orzo; baked potato; or just a mixed green salad with an olive oil/ balsamic vinaigrette-- crusty Italian bread or French baguette.
