January 11, 2008
Crab Stuffed Salmon
One of my favorite general foods is seafood. Love it. Oysters, crab, lobster, clams, shrimp, scallops, doesn't matter... love it all. One of my favorites is crab cakes or crab stuffed salmon. I was craving it this week but decided to make it more 'quick and easy' by not actually stuffing the salmon. I've seen many restaurants and stores selling it as stuffed when in fact they only put a big scoop of the crab stuffing on the top. Works for me!
I made my favorite crab cake recipe and put a large ice cream scoop on each salmon piece. Then I used the remaining crab stuffing to make crab cakes, which I admit were gobbled up by me and the kids before dinner was even served.
Crab Stuffed Salmon
*this is my own recipe for crab cakes but it can be used as a stuffing for salmon
4 pieces soft bread grated or ground in a food processor
1/3 c mayonnaise
2 green onions, diced with greens
2 T parsley, dried
2 T lemon juice
1 T Old Bay Seasoning
1 t mustard
1 lb. crab meat
4 oz. cream cheese
saltine crackers - approximately 2 handfuls crushed in your fingers until fine
Lemon Pepper Seasoning
Mix the stuffing ingredients. Add enough crackers so the stuffing is not too dry, but moist enough to hold its shape when scooped up with an ice cream scoop or large serving spoon.
Place the salmon pieces on a greased piece of parchment on a baking sheet or an oiled baking sheet. You can make as many or few as you like but this stuffing recipe will make approximately 10. I made 6 stuffed salmon servings and made the rest into crab cakes by flattening the scoop and frying in a bit of oil on the stove top until golden.
Sprinkle lemon pepper seasoning on each of the salmon pieces and top with a large ice cream scoop of stuffing on each. Bake at 400 degree's until the fish is done (I baked mine about 15 minutes) and then placed under the broiler for 2 minutes to crisp and brown the top of the stuffing.
Wonderful served with long grain wild rice and broccoli.