Ingredients Weight Measure
Lump crabmeat, cleaned 5 lbs.
Mayonnaise 3 cups
Green onion, chopped 3 oz. 1-1/2 cups
Red pepper, finely chopped 6 oz. 1-1/4 cups
TABASCO® brand Original Red Sauce 1-1/2 Tbsp.
Salt 2-1/2 tsp.
Coho salmon or rainbow trout, cleaned and boned 24 lbs. 24 ea.
Flour 16-1/2 oz. 4 cups
Clarified butter or olive oil 3 Tbsp.

Lemon Pignola Sauce

Ingredients Weight Measure
Fish or chicken stock 12 cups
Lemon juice 3/4 cup
TABASCO® brand Original Red Sauce 2 Tbsp.
Cream cheese, in pieces 24 oz.
Pignola nuts, toasted 1-1/2 cups
Parsley 1 cup
Salt to taste


  1. Combine crabmeat, mayonnaise, green onions, red peppers, TABASCO® Sauce and salt.
  2. Fill cavities of each fish with 1/2 cup stuffing.
  3. Flour both sides of each stuffed fish.
  4. To prepare, heat 3 Tbsp. butter or oil in skillet large enough for whole fish; add fish and brown on each side until golden (3 to 4 minutes per side). Place skillet with fish in 450°F oven for 10 minutes, turning fish once.
  5. To prepare Lemon Pignola Sauce, bring 1/2 cup stock to boil; add 1-1/2 tsp. lemon juice and 1/4 tsp. TABASCO® Sauce. Return to boil. Whisking constantly, add 2 oz. cream cheese until smooth. Reduce mixture until slightly thickened (approximately 3 minutes).
  6. Add 1 oz. nuts, 2 tsp. parsley and salt.
  7. Spoon 1/3 cup Lemon Pignola Sauce over top of fish and accompany with parslied rice and vegetable melange.

Yield: 24 servings