How to cook Crab and Shrimp Stuffed Salmon
Saturday, January 3rd, 2009Here is a recipe that is excellent in its quality of ingredients as well as excellent for your waistline! Crab Stuffed salmon is a favorite that is served in many restaurants. Now you can cook this from the comforts of your own home at half the cost of what you would pay at a restaurant. You can buy Salmon at any grocery store in the seafood area. If you want to buy for a large crowd, stores like Sam’s club have great deals on fish and seafood in larger quantities.
Crab and Shrimp Stuffed Salmon
Ingredients:
6 ounces of crab meat (dungeness or blue crab)
6 ounces of shrimp
3 Tablespoons of mayonnaise
1 tablespoon chopped dill
1/8 tsp salt
1/8 tsp pepper
6 oz cubed brie
4 (6 ounce) salmon fillets - not the steaks
1 cup butter blanc sauce (recipe to in previous post)
Use the directions from my previous post to make the butter blanc sauce. Place the bowl of butter sauce aside. Preheat the oven to 400 degrees.
Cut the salmon fillets in one slit each so that you have a pocket in them to place the crab and shrimp. In a medium bowl, combine crab, brie, salt, pepper, dill, and shrimp. Take the 3 Tablespoons of mayo and blend into the crab and shrimp mixture carefully. Separate the mixture into the individual salmon fillets. You can use an ice cream scooper to evenly place the crab and shrimp mixture into the fillet pockets. It’s okay if some of the crab mixture is exposed after filling the fish.
Lightly butter a casserole dish or baking dish. Place the salmon fillets in the baking dish and bake at 400 degrees for 10-12 minutes. When done, put the salmon fillets on dinner plates and top with the butter blanc sauce. Serve hot.
These are great with a side of baked potato or steamed vegetables.
