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Stuffed Salmon with Crabmeat

Featured in the Honolulu Star-Advertiser on December 11, 2019.

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Ingredients:

Stuffed Salmon with Crabmeat

  • 1/2 large onion, chopped
  • 2 tablespoons mayonnaise
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped plus more for garnish
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1/2 pound lump crab meat
  • 2 pounds salmon
  • 2 teaspoons lemon zest
  • 2 tablespoons butter, melted
  • Sea salt and black pepper to taste

Directions:

  1. Heat oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. In a pan over medium heat, saute onion for about 7-10 minutes, until translucent and browned.
  4. Meanwhile, whisk together the mayonnaise, garlic, parsley, lemon juice, and Old Bay seasoning.
  5. Stir in sauteed onion.
  6. Gently fold in the crab, without breaking up lumps.
  7. Place salmon on baking sheet.
  8. Arrange crab mixture lengthwise down the middle of salmon.
  9. Starting from the thinner edge of the filet, fold over the long way.
  10. In a small bowl, whisk together butter and lemon zest.
  11. Brush lemon butter on salmon.
  12. Lightly sprinkle with sea salt and black pepper.
  13. Bake for 16 to 20 minutes, until the fish flakes easily with a fork.
  14. Garnish with fresh parsley.

Serves 8.

Approximate Nutrient Analysis per serving (not including salt to taste):
320 calories, 21 g fat, 6 g saturated fat, 95 mg cholesterol, 250 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 29 g protein

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