stuffed salmon w/cream cheese & backfin crabmeat
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I have grown up in Maryland along the Chesapeake Bay fishing and crabbing on those long hot summer days. I love crab meat and all of the different recipes one can make from it. Sockeye salmon is the best salmon to use in this recipe and there is no substitute for Maryland blue crab. Although tempting do not ever use claw meat with this recipe because it will be like eating a cup of salt. This is a recipe that I have concocted over time and have perfected it with trial and error. Enjoy!
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yield
8 serving(s)
prep time
1 Hr
cook time
30 Min
method
Bake
Ingredients For stuffed salmon w/cream cheese & backfin crabmeat
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4 mdsockeye salmon filet's
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16 ozbackfin or jumbo lump crab meat
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8 ozsoftened cream cheese
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16 ozmozzarella cheese
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2 or 3 cbagged spinach
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1 lgfree range egg
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1 citalian parsley
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1 cup citalian oregano
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1/2 cmayonnaise
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1 cpanko or bread crumbs
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3 Tbspworcestershire
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2 Tbspfine sea salt
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2 Tbspblack pepper
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2 Tbspold bay
How To Make stuffed salmon w/cream cheese & backfin crabmeat
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1Remove spinach from bag and remove the stems. Heat medium skillet on high adding olive oil. Add spinach being careful not to get splashed with hot oil. Turn heat down to medium and cook spinach until wilted. Salt and pepper to taste. Remove from skillet and set aside.
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2In medium mixing bowl thoroughly mix whipped egg, softened cream cheese, mozzarella cheese, mayonnaise, worcestershire, parsley, oregano, old bay, salt and pepper adding the oiled spinach at the end.
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3Once mixed, add backfin crabmeat folding it into the mixture, if you used jumbo lump crabmeat fold it in, being careful not to break it up too much. Place in refrigerator for about thirty minutes.
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4After thirty minutes preheat oven to 350 degrees. Oil cookie sheet with olive oil and add olive oil to the top of the salmon filet's. Salt and pepper being careful not to over do it. Place salmon filet's, skin down, and spoon the crabmeat mixture covering the entire filet. Cover top of crab mixture with panko or bread crumbs, and place in oven for about 20-22 minutes. If you have extra crab mixture I like to make little crab cakes and cook them next to the salmon. It's either that or store it in the fridge for a later time.
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5After about 20 minutes place on top oven rack and broil at 500 degrees for about ten minutes or until the breadcrumbs are browned. Remove from oven and enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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