|1 Tbsp||Better Than Bouillon® Lobster Base|
|1 tsp||cracked black pepper|
|2 tsp||freshly squeezed lemon juice|
|2 tsp||minced garlic|
|1||1 side of salmon (4-5 pounds), skinned and cut in half crosswise|
|3||large leeks, cleaned, roots removed and cut in half lengthwise|
|1 lb||lump crabmeat, drained and cleaned|
|2 tsp||Better Than Bouillon® Fish Base|
|2 tsp||The Original Louisiana Brand Hot Sauce|
|½ cup||freshly chopped parsley|
|1 cup||panko breadcrumbs|
Mix the Lobster Base, pepper, lemon juice, and garlic together in a small bowl. Rub the salmon all over with the mixture, cover and refrigerate for 30 minutes.
Bring a large pot of water to a boil. Add the leeks to the pot and cook until wilted, about 5 minutes. Drain the leeks and rinse in cold water.
Preheat the Big Green Egg® to 375°F. Set EGG® for indirect cooking with the plate setter and porcelain grid.*
Add the crabmeat, Fish Base, Hot Sauce, parsley, and panko to a medium sized bowl. Toss to coat.
Lay two large pieces of wax paper onto a work surface. Line the wax paper with the leeks overlapping slightly to the size of the salmon. Place each salmon half directly onto the middle of the leeks. Divide the crabmeat and spread evenly onto each salmon, pressing gently.
Use the wax paper to help carefully fold the leeks over the salmon, tucking the ends under. Dispose of the wax paper. Place the salmon onto a grill-proof rimmed baking pan.
Place the pan directly onto the EGG and cook for 35-40 minutes. Carefully remove the pan from the EGG and let rest for 10 minutes before serving.
*If you don't have a Big Green Egg griller than use your oven at 350°FRecipe tags: Louisiana Brand Hot Sauce, advanced difficulty, dinner, roast