Salmon Stuffed With Crab Meat ~My favorite restaurant makes this as a special dish and I love to get. It doesn’t taste strongly of fish. I am a reluctant seafood eater as I do not like fish presented with the skin or head left on and I am deathly afraid of bones. With this dish, though, I don’t have any worries! Paired with lemon green beans and red skin smashed potatoes only a glass of nice white wine is needed. And of course a nice dessert.
Want more salmon? Try these recipes from my kitchen. Jack Daniels Grill Salmon, Salmon Stuffed with Crab Meat, Honey Glazed Salmon with Wild Rice, or a Fresh Salmon Salad.
Salmon Stuffed with Crab Meat
Ingredients
- 1/2 pound imitation crabmeat flaked
- 1/2 cup Italian breadcrumbs
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon chopped fresh parsley
- 1/4 cup 1/2 stick butter, melted
- 6 6-ounce salmon fillets
Instructions
- Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
- In a medium bowl, combine all ingredients except salmon; mix well and set aside.
- Cut a slit lengthwise 3/4 of way through each salmon fillet. Evenly divide stuffing into each slit and place on prepared baking sheet.
- Bake 15 to 20 minutes, or until fish flakes easily.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Hi Marilyn, this recipe sounds so good! My SO is recently sensitive to gluten; I used to buy crab cakes and roll my fish fillet around it. Garnished with Panko, parm cheese, and dill! I love recipes that look like I worked hard–but didn’t. I have been trying coconut flour–and have not been successful, even adding the same amount of water. Everything crumbles badly! Do you know the secret of success? Last batch of blueberry/cream cheese cookies made a good “piecrust” for pudding! Wish I’d thot to use the crumbly brownies, too! Nothing much wasted here!
My granddaughter is allergic to folic acid. So she has a better chance of avoiding it in most gluten items. It is the gluten that makes recipes rise. That is why it is all crumbly. I still can’t do the cookies justice. The breads were dry and the noodles a bit more “al dente” when using gluten free. You just need to experiment. I am not sure if almond flour might be a bit better. I will let you know. I do have an article here about different types of flours. Good luck and thanks for commenting!