Crab Stuffed Steelhead

Ingredients

• Serves 4
• 8 oz. Dungeness crab meat
• 1/4 cup cream cheese, room temperature
• 1/4 cup chevre cheese, room temperature
• 1 tablespoon shallot, minced
• 1 teaspoon each fresh parsley, thyme and tarragon, chopped zest of lemon
• 1 teaspoon worcestershire
• dash or two tabasco salt and pepper
• 4 cups risotto, cooked according to package instructions
• 5-8 saffron threads
• 2 tablespoons butter
• 2 tablespoons parmesan cheese, shredded
• Frisee Herb Topper, recipe follows
• Banyuls Vinaigrette, recipe follows
• Frisee Herb Topper
• 1 teaspoon each, parsley, dill, celery heart leaves, chives, chopped
• 2 bunches frisee, torn in a small bowl
• Toss all ingredients together and dress with Banyuls Vinaigrette.
• Banyuls Vinaigrette
• Juice of 1/2 lemon
• 1/3 cup Banyuls Vinegar - or Sherry Vinegar
• Salt to taste
• 1/2 cup olive oil
• In a small jar combine all ingredients and stir well to combine