1 pound freshly caught, boneless salmon fillets
1 tablespoon vegetable oil
1/2 cup white wine
1 pound fresh crabmeat, shredded
1/3 cup lemon juice
1/2 cup Worcestershire sauce
1 teaspoon red food coloring
1 teaspoon buttercream
1 tablespoon activation powder
1 teaspoon dried thyme
1 teaspoon dried sage
2 tablespoons dried basil
salt and pepper to taste
Place fillets in a glass dish and cover with aluminum foil. Remove foil. Remove meat from the foil, and place in the dish. Discard foil, and place fillets in the dish.
Heat oil in a large saucepan over medium heat. Add meat; cook for 7 to 8 minutes on each side, or until cooked through. Remove meat from foil, and set aside.
Add white wine and crabmeat to the pan, and cook over medium heat until meat is no longer pink and liquid has drained. Sprinkle with lemon juice, Worcestershire sauce, lemon juice, Worcestershire sauce, lemon juice, Worcestershire sauce, lemon juice, Worcestershire sauce, lemon juice, Worcestershire sauce, lemon juice, Worcestershire sauce, lemon juice, Worcestershire sauce, lemon juice, Worcestershire sauce, lemon juice, Worcestershire sauce, lemon juice, Worcestershire sauce, lemon juice, Worcestershire sauce, lemon juice, Worcestershire sauce, lemon juice, Worcestershire sauce, lemon juice, Worcestershire sauce, lemon juice, Worcestershire sauce, lemongrass, parsley, basil, salt and pepper.
Cover pan, and heat for 1 hour. (Alternatively, cover pan and cook over medium heat for 35 minutes.) Remove foil and chicken from oven, and discard breading.
After it's been in oven, open pan, and remove pan. Spread cream over the pan, then scoop about 1/4 cup of the cream onto the blanket, and spread half of that cream over the crab as well. Drizzle with buttercream mixture. Cool completely.
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