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Crab-Stuffed Salmon
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Crab-Stuffed Salmon

45 minServes 2Nutri-Score C€€€
from @melissajorealrecipes40 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • salmon fillets (thick center-cut fillets, slit in the middle to form a pocket)Fish2 pieces
  • crab meat (drained)Fish200 g
  • cream cheese (softened)Dairy100 g
  • pecorino Romano (grated)Dairy40 g
  • Ritz crackers (crushed (half a sleeve))Bakery60 g
  • garlic (minced)Produce2 pieces
  • fresh parsley (chopped)Produce10 g
  • green onion (chopped)Produce2 pieces
  • lemon (zested and juiced, divided in half)Produce1 piece
  • paprika (a little)Spices2 g
  • Sazón seasoning (half a packet)Spices6 g
  • Tony's Creole seasoningSpices3 g
  • cracked black pepperSpices2 g
  • onion powderSpices2 g
  • garlic powderSpices2 g
  • olive oil (for drizzling)Pantry15 ml

per serving

Nutrition

525kcal

Carbs
23 g
Proteins
39 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Baking dish
  • Oven
  • Grater

step by step

Method

  1. Make the crab stuffing

    • In a bowl, combine the cream cheese, pecorino Romano, drained crab meat, crushed Ritz crackers, minced garlic, chopped parsley, chopped green onion, lemon zest, paprika, Sazón and Creole seasoning.
    • Season with cracked black pepper, onion powder and garlic powder, then work everything together until evenly mixed.
    Step 1

  2. Stuff the salmon

    • Squeeze a little lemon juice over the salmon fillets.
    • Open the pocket in each fillet and stuff the crab mixture right into the middle.
    Step 2

  3. Finish and bake

    • Squeeze the juice of the other lemon half over the stuffed salmon and top with parsley, green onion and black pepper.
    • Drizzle with olive oil and bake at 200 °C until the salmon is cooked through and the filling is golden.
    Step 3

  4. Serve

    • Fluff the filling with a fork and serve the salmon hot.
    Step 4
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