Gerri's Recipe

Salmon Fillets Stuffed With Crabmeat

Category: Recipes

3 large salmon fillets
1 pound backfin crabmeat
1 egg, beaten gently
2 tsp. dry mustard
1 tsp. Worcestershire sauce
2 tsp. Old Bay seasoning
3 Tbsp. mayonnaise
3 Tbsp. 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 degree oven for 30 minutes and serve hot with lemon wedges that
can be squeezed on the fish.
The Skinny: Use light mayo and your favorite egg substitute.