Fish & Seafood

Salmon Stuffed with Crab

We really love seafood, I mean almost any kind, from fish to shellfish

We just can’t get enough

That’s what made us come up with this recipe

Why not take the best of both fish and shellfish and put them together?

We had a nice large salmon filet and a pound of blue crab claw meat

Sounds like an awesome dinner to me!

Let’s start with the salmon

We have about a 2.5 pound skinless filet

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I want the fillets to be as even as possible in thickness so I’m going to remove the tail section

I’m also removing the belly fat and the bloodline on the back of the filet

The belly fat is very oily and the blood line can have a strong flavor

By the way your dog will love you if you cook some of this up for a treat

Next I will cut the filet into  even portions

I was able to get five

 Put a slit down the center of each filet, being careful not to cut all the way through

This will make a pocket for the crab mixture

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Well now that I brought it up let’s talk about the crab mixture

I have 1 pound of blue crab claw meat that came in a container from my local fish market

You can use claw meat or lump crab meat, it doesn’t matter

Place your crab in a large bowl

I like to pick through the crab to ensure no shells were left behind

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Next we will need 1 large egg whisked, 1/2 cup of Panko (Japanese breadcrumbs), 1/2 a lemon (juice and zest), 1 tablespoon of Dijon mustard, 1/2 teaspoon each of kosher salt and ground black pepper, 1/4 teaspoon each of Old Bay seasoning and cayenne pepper and around 1/2 cup of chopped fresh parsley

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Add all these ingredients into the bowl of crab

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Gently fold everybody together

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Preheat your oven to 375 F

Using a 1/2 cup measure scoop filling out of the bowl and place it on each fillet

Push it into the pocket as much as you can, form the crab outside into an oval

If there is any leftover crab mixture add it equally across each filet (or form a patty, fry it and eat it yourself without telling anyone else in your family)

Sprinkle the tops with a little paprika

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Place in your preheated oven and start a timer for 10 minutes

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As my salmon was cooking I came to a horrifying realization

Originally I wanted to grate some garlic into the crab mixture but I forgot

Somewhere a chef has lost his wings

The Earth might actually implode

Well that would be a glass half empty type of thought and I’m a glass half full kind of guy

I decided to make a butter and garlic basting sauce for the salmon (in fact this turned out better)

Melt 4 tablespoons of butter, grate 3 garlic cloves and mix them together

At the 10 minute mark, remove your salmon from the oven and baste each filet with the butter and garlic

Place the salmon back into the oven and cook another 8-10 minutes or until a knife inserted into the thickest part slides in easily

Let the salmon rest a couple minutes

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We served this over a bed of spring mix

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Enjoy!!!

Simply Sundays! ~ Salmon Stuffed with Crab

  • Servings: 5
  • Difficulty: Medium
  • Print

Ingredients

2.5 pound skinless salmon filet

1 pound of crab meat (we used blue crab claw meat)

1 large egg

1/2 cup of Panko (Japanese breadcrumb)

1/2 of a lemon (juice and zest)

1 tablespoon of Dijon mustard

1/2 teaspoon each of kosher salt and ground black pepper

1/4 teaspoon each of Old Bay seasoning and cayenne pepper

1/4 cup of fresh chopped parsley

4 tablespoons of butter

3 grated garlic cloves

paprika for sprinkling

Directions

Remove the tail section.   Remove the belly fat and the bloodline on the back of the filet   Next filet into even portions.  Put a slit down the center of each filet, being careful not to cut all the way through.  This will make a pocket for the crab mixture

Place your crab in a large bowl.  Pick through the crab to ensure no shells were left behind To the crab add 1 large egg whisked, 1/2 cup of Panko (Japanese breadcrumbs), 1/2 a lemon (juice and zest), 1 tablespoon of Dijon mustard, 1/2 teaspoon each of kosher salt and ground black pepper, 1/4 teaspoon each of Old Bay seasoning and cayenne pepper and around 1/2 cup of chopped fresh parsley.  Gently fold everybody together

Preheat your oven to 375 F.  Using a 1/2 cup measure scoop the filling out of the bowl and place it on each fillet.  Push it into the pocket as much as you can, form the crab outside into an oval.  If there is any leftover add it equally across each filet.  Sprinkle the tops with a little paprika and place in your preheated oven .  Start a timer for 10 minutes

Melt 4 tablespoons of butter, grate 3 garlic cloves and mix them together.  At the 10 minute mark, remove your salmon from the oven and baste each filet with the butter and garlic.  Place the salmon back into the oven and cook another 8-10 minutes or until a knife inserted into the thickest part slides in easily

© Simply Sundays 2016
All rights reserved

Tools used in this recipe

Royal Classique Steel Measuring Cups

Cuisinart Boxed Grater

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