Whole salmon stuffed with crabmeat
- Cube bread into large bowl. Add half and half and wine; set aside. Saute onion, celery, almonds and crabmeat with butter until onions are tender and golden. Add seasonings; blend well. Add crab mixture to bread mixture. Beat eggs until thick and lemon colored; fold into crab mixture. Place stuffing in salmon; fasten with skewers. Place on greased rack in shallow baking pan. Bake in a preheated 325 degree oven until stuffing is set and fish flakes easily when tested with fork (60-70 minutes).
- To Serve: Carefully place salmon onto serving platter. Using a sharp carving knife, cut salmon into steaks. To cut through back bone, hit bone hard with knife rather than using a sawing motion.
Spoon any remaining stuffing into buttered casserole. Bake, uncovered, in a preheated 325 degree oven until knife inserted near center comes out clean (45-60 minutes).