January 31, 2005
Crab Stuffed Salmon
Crab Stuffed Salmon
(cobbed together from various sources)
8 oz. salmon filet
4 oz. crabmeat
3 TBSP Butter
1/4 cup green onion, chopped
1 tsp Dijon mustard
1/2 cup Bread crumbs
Saute green onions over medium high heat in the butter until tender. Beat egg then add mustard, Worcestershire, salt, pepper, bread crumbs. Add to pan. Mix in crab until well combined and refrigerate until ready to stuff the salmon. (Stuffing should be allowed to cool before inserting in uncooked salmon.)
Place stuffing in salmon filet, fold over, and secure. Cook in pre-heated 400 degree oven, 10 minutes for every inch thickness of folded fish.
Notes: I think I've decided the stuffing is a bit on the bland side and I'm not entirely sure how to dress it up. Most of the recipes I found are for stuffed flounder, but most whitefish or flat-fish types aren't popular in this household (well, except with me), so I decided to try it out on salmon. Tonight's filet took 25 minutes to cook through. Oh - and note to self, remove plastic top of glass Pyrex dish prior to putting in the oven. Sigh. Just not my night, apparently.
Posted by Jennifer at January 31, 2005 9:44 PM
All I can say is yum, yum, yum! I am definitely putting those ingredients on the next shopping list. Thanks for posting this recipe....(it was the first thing that caught my eye at Food Blog Central!)
I haven't tried recipe yet, but to spice up the stuffing, try a tblsp of miracle whip and some old bay seasoning. I am going to try it tonight and will let you know how it turns out.
Linda -- Thanks for the suggstion. The seasoning might work (though I don't typically use that combination). But I'm afraid the Miracle Whip is out of the question. Let me know how it turns out for you, though.
WOW very yummy...I used it on a 1 pound piece of salmon and rolled it like a jelly roll then refrigerated it for an hour before slicing it and baking. Looked great and tasted even better.
Thanks for posting this recipe!!! It's a keeper!
I used 1/2 slice of bacon and rolled salmon up with a toothpick to hold....I made 6 and everyone wanted another!
Eggs for me is a no,no, can not have. Is there anything else I can use, or can I just not use an egg at all?
Natalie -- The egg in this dish is used as a binding agent and to keep the stuffing from being too dry. There are things one can substitute for the same effect including a vegan egg substitute. Or, according to my google search, one could also use milk or soft tofu.
Try some creme cheese with the crab and bread crumbs. It makes it more moist.
I forgot somethng. Drizzle butter over the top and add some dill seasoning.
Do you use the cream cheese instead of something else?
I kinda left off worcestershire and mustard(yellow), I only use them when I barbeque trout on the grill. I did cheat a little I used seasoned bread crumbs (Garlic and Herb) about 1/2cup, also it contains egg and holds together. Sauteed garlic, celery and onions, threw in a little parsley. I sprinkled a little garlic and seasoned salt w/red pepper. I don't like using salt, but as you know anything with bread, flour and pasta usually taste better with it. I'm from the big easy. I am used to food with flavor. I tried a prepared stuffed salmon(cream cheese)the stuffing wasn't tasteful, but it was healthy. I always choose taste over health. I love "Butter".
I recently had a crab and shrimp stuffed salmon fillet that had a Lemon Beurre Blanch sauce on it. The taste was delicate and richly inviting!
The recipe sounds pretty bland. I added garlic, red peppers,yellow peppers, onions, parsley and gruyere cheese. It was awesome!! I think the gruyere cheese really did it. And when I sliced the salmon, I sprinkled some parsley, salt and pepper inside of it with a touch of cooking wine before adding the crabmeat.
How many calories & carbs for this recipe? Thanks!!
Try Cornbread stuffing mix instead of regular bread crumbs! Mmmm and also how many servings is this?