Crab Stuffed Salmon
Ingredients
The crab filling
-
1
tbsp
Olive oil
-
½
large
Onion (chopped)
-
2
cloves
Garlic (minced)
-
2
tbsp
Mayonnaise
-
2
tbsp
Fresh parsley (chopped)
-
1
tbsp
Lemon juice
-
1
tsp
Old Bay seasoning
-
8
oz
Lump crab meat
The salmon
-
2
lb
Salmon (wider filet works best)
-
1 ½
tsp
Sea salt
-
½
tsp
Black pepper
-
2
tsp
Lemon zest
-
2
tbsp
Unsalted butter (melted)
-
to taste
Toothpicks
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with foil or parchment paper.
- In a pan over medium heat, heat the olive oil and sauté the onion for 7-10 minutes until translucent and starting to brown.
- Add the garlic to the pan and sauté for about 1 minute until fragrant.
- In a medium bowl, whisk together the mayonnaise, parsley, lemon juice, and Old Bay seasoning.
- Stir in the sautéed onion and garlic mixture, then gently fold in the lump crab meat.
- Place the salmon filet on the baking sheet and season both sides with salt and pepper.
- Arrange the crab mixture lengthwise down the middle of the salmon, fold the salmon over the crab mixture, and secure with toothpicks if needed.
- In a small bowl, whisk together the melted butter and lemon zest, then brush the mixture over the top of the salmon.
- Bake for 16-18 minutes until the fish flakes easily with a fork or reaches an internal temperature of 130-140°F.
Nutrition Facts (estimated)
Servings
8
Calories
256
Total fat
14.7g
Total carbohydrates
1.6g
Total protein
28g
Sodium
0mg
Cholesterol
0mg
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