Baked Stuffed Salmon and Crab Meat

Rockaway Ol`times
Typography

Serves: 4

Ingredients:

  • 2 pounds wild-caught salmon (use wider pieces, it works best)
  • 2 teaspoons lemon zest
  • 2 lemons, depending on their size
  • 2 tablespoons melted butter
  • Sea salt
  • Ground black pepper
  • Toothpicks to hold it together
  • Crab Filling:
  • 8 ounces lump crab meat
  • ½ large sweet onion, chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh parsley, chopped
  • 2-3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay Seasoning

Instructions:

Preheat oven to 400 degrees. Line a baking sheet with foil and spray canola oil.

In a pan over medium heat, sauté onion for about 7-10 minutes, until translucent and browned (or you can cook it longer to caramelize it)

Whisk together the mayonnaise, garlic, parsley, lemon juice and Old Bay Seasoning.

Stir in the sautéed onion. Fold in the lump crab meat, without breaking up the lumps.

Place thin slices of lemon on the baking sheet. Put the salmon fillet on top.  Arrange the crab mixture lengthwise down the middle of the salmon. Starting from the thinner edge of the fillet, fold over the long way.

Whisk together the melted butter and lemon zest. Brush the lemon butter over the top of the salmon. Sprinkle slightly with the sea salt and pepper. Add a few slices of lemon on each salmon fillet.

Bake 20 minutes until the fish flakes easily with a fork. Sprinkle additional parsley.

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