Captain Tony Hofstetter's "Thanksgiving" Salmon
(Whole Stuffed Salmon)

8-10lbs whole Salmon - cleaned

1/2 cup lemon juice
1 Tablespoon Worcestershire sauce
1 Tablespoon prepared mustard
1/2 teaspoon of basil
1/2 teaspoon of salt
1 medium onion, thinly sliced
1 lemon thinly sliced

Dressing:
1 bag of herb seasoned stuffing cubes
2 cans of crabmeat
1 cup of grated carrots
1/2 cup of onion finely chopped

Preheat oven to 350 degrees. (May also be cooked in the Barbeque)

Make or buy an aluminum foil pan large enough to hold fish. Brush surface of the foil pan well with melted butter, margarine or oil. Cut head and tail from fish, if desired. Clean fish, rinse and pat dry with paper towels. Place fish on pan. Combine lemon juice, Worcestershire sauce, prepared mustard, basil and salts and brush in cavity of fish.

Prepare dressing (stuffing) as directed on package except substitute 1/4 cup of lemon for 1/4 cup of broth. Add crabmeat, carrots and onions and mix well. Stuff prepared fish. Brush outside of fish generously with melted butter, margarine or oil. Overlap sliced onion and lemon slices down top of fish. Drizzle remaining lemon juice mixture evenly over fish. Cover pan, cook for 1 1/2 to 1 3/4 hours or until thickest part of fish flakes easily with fork. Do not turn fish during cooking. Yield 8 -10 servings.

*If cooking in a barbeque, use meat thermometer to check temps. Dressing 180 degrees, fish 160 degrees.

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