Crab Stuffed Salmon
Ingredients
4ea- salmon filets. Or more if you need.
1lb- crab backfin. Lump is fine but unnecessary
1ea- egg
¼ C- mayo
¼ C- Dijon
¼ C- fresh lemon juice
2 Tbs- Worcestershire
½ tsp- hot sauce. Your call
3 Tbs- old bay
1 ½ C- panko or whatever breadcrumbs you like
- Tools
Mixing bowl
Measuring utensils
Cutting board
Knife
Baking sheet
Slotted spatula
Method
- In a large mixing bowl, combine all wet ingredients and mix thoroughly.
- Add breadcrumbs until the texture of a crab cake starts to happen. Fold in the crab wrap and refrigerate for a moment.
- With a sharp knife make an incision on each filet lengthwise from ¼” below each edge and not quite all the way through.
- Gently push the ends together opening a space in the fish. Fill this space with the crab mix.
- Season with salt and pepper and place the sheet tray in a 400-degree oven on the middle rack for about 11 minutes.
- Open door, brush salmon with butter and broil to crispy perfection. This crab mix can also be used to make crab cakes. Great app for the holidays.