Salmon Fillets Stuffed With Crabmeat
Source of Recipe
My brother Mike
List of Ingredients
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
Recipe
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 to 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.
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