Salmon Fillets Stuffed With Crabmeat
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Serves/Makes: 3
Ready in: 30-60 minutes
- 3 large salmon fillets
- 1 pound backfin crabmeat
- 1 egg, beaten gently
- 2 teaspoons dry mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- 3 tablespoons mayonnaise
- 3 tablespoons fresh parsley, chopped
- salt and fresh ground pepper
- butter
- paprika
Using a very sharp knife, cut a slit down the middle of each fillet; do not cut all the way through. Fold the fillet in half and cut another slit on each side of the fold into the thick part of the fillet to create a pocket. Pick through the crabmeat by hand and remove any bits of shell. Add the beaten egg, mustard, Worcestershire sauce, Old Bay, mayo, parsley and salt and pepper to the crabmeat and gently mix together. You don't want to mix too hard because you want the lumps of crabmeat to remain intact as much as possible. Stuff the pocket of each fillet with the crabmeat. Add one or two thin slices of butter on top of the crabmeat on each fillet and then sprinkle with paprika. Bake in a preheated 350 degrees F oven for 30 minutes and serve hot with lemon wedges that can be squeezed on the fish.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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