How to Begin Making Crab Stuffing for Crab-Stuffed Salmon

Video Transcript

"CHEF BLONDIE: We're going to start on our crab mix and this is going to go to the center of our salmon. I have some beautiful, super lump of crab meat, it's blue fin. This is gorgeous crab meat. Grab a lump out of here and give you a good look at it. Beautiful, sweet, fillet cooked crab meat and you want to be really gentle with this as we're making our mixture. The idea is to have the crab lumps stay intact so that when somebody bites into it, they're not getting a mushy piece of crab. They can get a whole taste of the crab meat. We're going to start chopping up a little bit of celery and again, we're using our claw on our celery. And I just want the very best part of the celery and I do want very fine mince, so I'm going to get a flat end here and do some very thin little strips. I'm doing a julian. Now technically, this would be, if it were a real julian, it would be approximately a quarter of an inch by a quarter of an inch by 2 inches, we're not being that technical here, we're just basically trying to get a very small little dice, just for flavor. And again, my knuckle is guiding, my thumb is pushing forward the celery, and there's no way I'm going to cut a finger as long as I keep my fingers tucked under, and the edge of my knife against my knuckle as a guide. Perfect. Now I can hear the rice boiling behind me. I'm going to step over here and take a quick look. Oh, that's perfect, I want to get it wine, quick little stir. I'm going to turn this down to a simmer, put the lid on, put my timer on for 30 minutes, and walk away."