Crab Stuffed Salmon

Jul 12, 2005 by Craig Barrett | 3 Comments| Share it:   

Delicious!

43211

7 ratings

Info

  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 2

Filed Under

Ingredients

  • 2 or 3 Salmon steaks
  • Can of crab meat
  • 4 tablespoons of extra virgin olive oil
  • Pepper
  • Salt
  • 6 Tablespoons brie
  • Dried Rosemary (optional)

Step 1

Select your steaks. Ideally, you want steaks about 3/4" thick and slightly larger than your open hand. However, any size will work as long as it is thicker than 1/2". The ones I have here are a bit thicker and smaller than ideal. If they come in a larger hunk, separate into portion sizes.

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Step 2

Slice the steak open. You have two choices, you can cut a simple square pocket in the middle of the meat like I did or you can cut a small opening and pivot the knife inside to create a "hidden pocket" of crab that is not easily seen at first. Your call.

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Step 3

Rub the steaks down with olive oil on both sides, including the skin side. Add a pinch of salt and a pinch of pepper to the flesh side and rub it in.

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Step 4

Open the crab meat and put it in a bowl. A note on canned crab meat. Canned crab meat is not as good as fresh crab meat. It is, however, one of the great hidden bargains at your local grocery store. That can cost $1.79 versus about $8 dollars for the same amount of fresh lump crab meat. If you live on the coast where you can get the fresh stuff cheap, go for it, for the rest of us canned crab meat makes a great alternative.

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Step 5

Now you want to shred the brie into the crab. What, you say? Shred brie? Those of you in the know will realize that brie is a soft cheese and therefore not shreddable unless you freeze it first! Put about 4 tablespoons worth in the crab, more if you like brie, but do not overdo it, brie is powerful stuff. If you have it, you can also put some pine nuts in the mixture. Yummy!

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Step 6

Stuff the mixture into your salmon steaks.

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Step 7

Put the steaks in SKIN SIDE UP on an oiled backing tray. Cook for 10 minutes per inch of thickness at 425 degrees. The meat will turn opaque pink when done.

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Step 8

Broil the tops for aesthetic and texture reasons. Flip the steaks over and place the remaining tablespoon of brie on the top. Place this under the broiler for about 5 minutes, until you see the slightest hint of brown on the cheese.

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Step 9

Sprinkle the optional dried rosemary on top and enjoy! I also recommend a Chardonnay or Chardonnay Reisling blend.

Now that you have learned how to make crab stuffed salmon, please be sure to view these other seafood recipes. Also, you will love these American recipes.

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3 Comments

user does not have an avatar Danie

Jul 13, 2010

This is a very good recipe! I put way more brie in than it calls for as I love the texture. The presentation is superb!

user does not have an avatar Stefanie Higgins

Jan 18, 2011

I’m on my way to the kitchen now. You had me at Salmon…haha! I love my cheese, I love my salmon and I love my wine. I will say that even on the coast salmon is sooo expensive. I’m not sure what you mean by canned crab meat. Does that exist? Yikes. Great recipe.

user does not have an avatar Bobbi

Jul 15, 2012

Can this be frozen after preparation but before cooking?

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