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Smoked Salmon And King Crab Meat Pockets Recipe

from United States by GourmetFoodStore.com
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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Cook Time:
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Yield: 6 Pockets

Smoked Salmon And King Crab Meat Pockets Recipe

Ingredients

Directions
  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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