Elegant and delicious. And oh so easy! This dinner will not disappoint - serve over a bed of garlic mashed potatoes, corn and red pepper relish, and drizzle with a lemon thyme beurre blanc for a knock out of the park hit! —mtlabor
8 oz. salmon fillets
lump crab meat
garlic cloves, minced
fresh parsley, minced
juice from 1 lemon
salt and pepper, to taste
In This Recipe
In a medium bowl, combine the crab meat, parsley, lemon juice, and garlic. Season with salt to taste, and bam. You've got crab stuffing.
Cut a slit down the middle of each fillet. You don't want to go all the way through, maybe leave anywhere between 1/4 to 1/2 inch on the bottom.
Place about 1/2 cup of the stuffing in the slit (and on top of the salmon).
Preheat oven to 375 F.
Place the salmon on a baking sheet and bake for about 18-20 minutes, or until at your desired doneness.