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Smoked Salmon And King Crab Meat Pockets Recipe

Liliana Knigin
  |   October 1, 2015   |  
Try this easy and mouthwatering smoked salmon appetizer recipe of buttery smoked salmon pouches filled with cream cheese and succulent king crab meat.

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Yield: 6 Pockets

Smoked Salmon And King Crab Meat Pockets Recipe


  1. In a medium bowl combine crabmeat, celery, cream cheese, sour cream and dill. Mix, season with salt and pepper and reserve.
  2. Lay out the slices of smoked salmon flat on a board. Add 1 tbsp. of the crabmeat mix in the center of each slice. Gather the edges of the smoked salmon together to form a packet and use a long piece of chive to tie it closed.
  3. Garnish with a tsp. of tobico caviar on top and serve.

This recipe is found in:
Recipes by Ingredient: Caviar Recipes, Seafood Recipes, Smoked Salmon Recipes
Recipes by Course or Meal: Appetizers and Side Dishes, Breakfast and Brunch Recipes
Recipes by Occasion: Labor Day and 4th of July Recipes, Thanksgiving Recipes, Holiday Recipes
Recipes by Cuisine: American Recipes
Recipes by Season: Spring and Summer Recipes, Fall Recipes

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