Tuesday, January 24, 2012

Crab stuffed Salmon

3 large salmon fillets
1 pound crabmeat
1 egg, beaten gently
2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
2 teaspoons Old Bay seasoning
3 tablespoons mayonnaise
3 tablespoons fresh parsley, chopped

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 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.

Bake in a preheated 350* oven for 30 minutes and serve hot with lemon wedges that can be squeezed on the fish.


478 calories, 21 grams fat, 1 grams carbohydrates, 68 grams protein per serving.

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