Crab Stuffed Salmon

By mtlabor
February 17, 2012
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Author Notes: 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

Serves: 2

  • 2 8 oz. salmon fillets
  • 1 cup lump crab meat
  • 3 garlic cloves, minced
  • 2 tablespoons fresh parsley, minced
  • juice from 1 lemon
  • salt and pepper, to taste
  1. 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.
  2. 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.
  3. Place about 1/2 cup of the stuffing in the slit (and on top of the salmon).
  4. Preheat oven to 375 F.
  5. Place the salmon on a baking sheet and bake for about 18-20 minutes, or until at your desired doneness.

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