3 large salmon fillets 1 pound backfin crabmeat 1 egg, beaten gently 2 teaspoons dry mustard 1 teaspoon Worcestershire sauce 2 teaspoons Old Bay seasoning 3 tablespoons mayonnaise 3 tablespoons fresh parsley, chopped salt and fresh ground pepper butter paprika
Using a very sharp knife, cut a slit down the middle of each fillet; do not cut all the way through. Fold the fillet in half and cut another slit on each side of the fold into the thick part of the fillet to create a pocket.
Pick through the crabmeat by hand and remove any bits of shell. Add the beaten egg, mustard, Worcestershire sauce, Old Bay, mayo, parsley and salt and pepper to the crabmeat and gently mix together. You don't want to mix too hard because you want the lumps of crabmeat to remain intact as much as possible.
Stuff the pocket of each fillet with the crabmeat. Add one or two thin slices of butter on top of the crabmeat on each fillet and then sprinkle with paprika.
Bake in a preheated 350 degrees F oven for 30 minutes and serve hot with lemon wedges that can be squeezed on the fish.
We absolutely loved it!!! I didn't have dry mustard that the receipe asked for but I used regualr mustard and it turned out great. My husband and my family loved it. This was my Christmas dinner. AWESOME!!! Thank you!
Member since: Aug 11, 2003
OCDcook November 2, 2013 REVIEW:
I had a lot of trouble figuring out how to cut the pocket for the crabmeat filling based on the directions. Can someone explain it to me better? I ended up just cutting slits into the thickest portion like you do for chicken but I couldn't put much filling in that way (got enough in so it was definitely filled but I had a lot of filling leftover). Or am I not buying the right cuts of salmon? It was absolutely delicious but I'm not sure I assembled it all right.
so darn-good January 25, 2013 REVIEW:
Excellent dish! I would suggest halfing the stuffing ingredients. Just makes way too much, and it is so rich. Also, I eliminated the salt. First time I made it followed the recipe and it was too salty, second time I didn't use any salt and it was much better. Very easy to fix. Definitely a keeper.
foodsnob December 27, 2012 REVIEW:
I used a thick, whole salmon side (2.2 lbs) and served six people. After making a cut down the middle but not through, I made a horizontal cut lengthwise down each side of center cut, making a pocket that resembled an upside down T. Next I made the filling:
1 can drained crabmeat
20 raw peeled tiger prawns rough chopped
1 egg, beaten gently
2 teaspoons dijon mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon Old Bay seasoning
4 Tablespoons mayonnaise
2 Tablespoons dried flatleaf parsley
I chilled the mix and the fish for one hour before filling, dotting with butter and wrapping the whole fish in thinly rolled puff pastry. I overlapped the puff and crimpped the edges. I brushed all edges with milk and pressed to achieve a tight seal.
Bake at 350 for 45 minutes to one hour, pastry should be a rich golden color. This made an impressive presentation and sliced easily for serving. Some simple salads as the fish is the main star. We all loved this recipe and were commenting on it for days. Will definately make again.
mother of 5 August 12, 2012 REVIEW:
Wonderful! Great! Fantastic! A must try! Family loved it and it was easy. My type of recipe. Thank you.
Davescook July 11, 2012 REVIEW:
My wife won't eat salmon with crabmeat out at a restaurant now. She prefers this recipe and eating in!
Guest Foodie September 13, 2009 REVIEW:
Just made this meal for a dinner party and was told (by my VERY honest friend) that it was the best fish dish he's ever had! Thanks to whoever posted this!
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