Serves 1

2 1/2 oz
Scottish salmon

3 U-15 shrimp

6 oz
jumbo lump crab meat

1 oz

1/2 oz
white wine


1/4 tsp
lemon juice

1/4 tsp

1/4 tsp

to taste
salt and black pepper

2 tbsp
clam juice

1 cup
broccoli, cooked and chopped

3/4 cup
mashed potatoes

Aniello Capuano, owner/chef

Aniello Capuano, owner/chef


To make the fish, preheat oven to 450 degrees. Layer the crab meat on top of the shrimp and roll the salmon over the crabmeat to cover all the seafood. Broil for 5 minutes.

To make lemon saffron sauce, mix butter, white wine, saffron, lemon juice, flour, garlic, salt, black pepper and clam juice, and simmer in a pan over medium heat for 2-4 minutes. Drizzle the sauce on the fish and serve with broccoli and mashed potatoes or your preferred vegetables.

When You Go:
Carlucci’s Waterfront
876 Centerton Road • Mount Laurel
856-235-5737 •

December 2014
Related Articles

Comments are closed.

Millennials looking for Mentors

Get SJ Mag in Your Inbox

Subscribe for the latest on South Jersey dining, weekend entertainment, the Shore and much more - sent directly to your inbox.

* indicates required
Email Format
April 2024 Issue (600 × 500 px)