Salmon With Crabmeat And Rice Blend Stuffing Recipes

STUFFED SALMON WITH SHRIMP AND CRAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
• Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
• Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
• Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
• Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.

SEAFOOD-STUFFED SALMON FILLETS

Steps:

• Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed., Cut a pocket horizontally in each fillet to within 1/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt., Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.

SALMON WITH CRABMEAT AND RICE BLEND STUFFING

Steps:

• Portion the salmon, cutting off any very thin ends of the filet.
• Slash the salmon along the long axis down to but not through the skin.
• Cook the rice in the microwave per directions (60 sec.).
• Mix the rice, crabmeat, mayonnaise, parsley and chives.
• Place the salmon on a sheet pan on Silpat or parchment paper.
• Spread open the slash in the center of the salmon and press in the rice and crabmeat mixture, mounding it up above the fish fillet.
• Mix the corn syrup and lemon juice and lightly brush the exposed salmon flesh with the mixture.
• Sprinkle paprika over the stuffing in the center and dill over the salmon.
• Bake in a hot oven (400 degrees. F.) for about 20 minutes or until fish flakes easily.
• Serve with steamed asparagus--YUM!

SALMON STUFFED WITH CRAB AND LOBSTER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Slice one lemon and juice the second lemon; set aside.
• Melt butter in a medium skillet over medium heat. Add onion and garlic; saute until golden brown 7 to 8 minutes. Remove from the heat.
• Chop crab and lobster in a food processor. Transfer into a bowl and mix in onion mixture, goat cheese, and lemon juice.
• Cut each salmon piece in half. Fold crab and lobster stuffing into each piece and tie closed with kitchen string. Place in the prepared baking dish. Place lemon slices on top of salmon and cover with barbecue sauce.
• Cover the baking dish and bake in the preheated oven for 45 minutes. Uncover and bake until fish flakes easily with a fork, about 15 more minutes.

SALMON WITH RICE STUFFING

Steps:

• Preheat oven to 425 degrees F.
• In a skillet, melt butter and saute onion, garlic, celery and peppers until tender.
• Then add the rice and the spices and toss.
• Coat inside of fish with a light coating of mayonnaise and then stuff the cavity of the fish but don't pack the stuffing in.
• Sew it up with a needle and thread.
• Spread a little butter or a lot of mayonnaise over fish and top with 3 or 4 lemon slices.
• Wrap loosely in tin foil.
• Put it in a broiling pan and cook for 10 minutes per inch of thickness or until cooked and flakes easily with a fork.
• This can be served with additional lemon wedges or you can mix equal portions of melted butter and dry white wine for a delicious sauce.

SALMON & CRAB STACK RECIPE BY TASTY

Steps:

• Mix crab, creme fraiche, shallot, dijon mustard, tarragon, salt & pepper.
• Mix salmon cubes with sesame seeds.
• Mix avocado cubes with lemon, chili, salt & pepper.
• Place avocado cubes at the bottom of the ring.
• Top with salmon cubes.
• Top with crab mixture and refrigerate until ready to serve.
• Garnish with watercress
• Enjoy!