Smoked Salmon And King Crab Meat Pockets - 6 Pockets



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7.00 (in)
7.00 (in)
7.00 (in)
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Smoked Salmon And King Crab Meat Pockets - 6 Pockets

Try this easy and mouthwatering smoked salmon appetizer recipe of buttery smoked salmon pouches filled with cream cheese and succulent king crab meat.

Prep Time: 15 minutes
Cook Time:
Total Time: 15 minutes
Yield: 6 Pockets

Recipe Instructions


  • 6 slices (about 3 oz.) smoked salmon
  • 6 Long chives (plus some extra)
  • ½ cup cooked crab meat, chopped small
  • 1 celery stick, chopped small (chop in very small pieces)
  • 2 tbsp. cream cheese
  • 2 tbsp. sour cream
  • 1 tbsp. chopped dill
  • 1 tbsp. tobico or capelin caviar for garnish
  • Salt and pepper


    1. In a medium bowl combine crabmeat, celery, cream cheese, sour cream and dill. Mix, season with salt and pepper and reserve.
    2. Lay out the slices of smoked salmon flat on a board. Add 1 tbsp. of the crabmeat mix in the center of each slice. Gather the edges of the smoked salmon together to form a packet and use a long piece of chive to tie it closed.
    3. Garnish with a tsp. of tobico caviar on top and serve.