Jeremiah is back from the Brotherhood of Steel, and he came home with a food processor and a hat. Kevin handled the Mirelurk Queen, sauteing mushrooms and scallions, then wilting in a half cup of spinach fresh from the garden.
Cream cheese, lump crab, lemon juice and celery salt became the topping, which Kevin mixed with his fingers because he likes feeling squishy things. The sneaky move: we held back some of the crab and stuffed it straight into a pocket cut down each fillet before blanketing the top.
The verdict: "absurdly good." The cream cheese, mushrooms, strong spinach and that lump crab all landed. It was much better than the Yum Yum Deviled Eggs the Brotherhood kept feeding Jeremiah.
Welcome back, vault dweller! In the pursuit of culinary excellence, scientists have unlocked the secret to tastier food: stuffing as many delicious ingredients into each other as possible!
Take, for instance, the mouthwatering combination of lump crabmeat, Nukalurk meat and cream cheese. Sure, it may sound unconventional, but trust us, it's a flavor explosion waiting to happen!
Mirelurk Queen Steak
Salmon fillets stuffed with a creamy lump crab, spinach and mushroom filling and baked until golden: a Mirelurk Queen Steak fit for the Commonwealth.
Heat the oven to 350°F and line a baking sheet with foil.
Heat the oil in a skillet over medium-high heat and cook the mushrooms and scallions for about 5 minutes, until soft.
Add the spinach and cook about 2 minutes more, until wilted.
Squeeze out any excess liquid and put the vegetables in a bowl with the cream cheese.
Add half the crab, then scoop out half of what you added and set it aside for stuffing.
Mix in the lemon juice and celery salt to make the topping.
Season the salmon with salt and pepper. Cut a pocket down the middle of each fillet without cutting all the way through.
Stuff the pockets with the reserved crab, then spread half the topping over each fillet.
Bake for 18 to 20 minutes, until the topping forms a golden crust.
Adapted from Fallout: The Vault Dweller's Official Cookbook by Victoria Rosenthal (Insight Editions, 2018).
