Stuffed Salmon with Crabmeat



24 ounces salmon fillets four fillets 6 ounces each, skin off

8 ounces crabmeat drained well lump, claw or backfin.

4 ounces cream cheese, softened. Use regular not whipped.

1 large egg whipped

1 tablespoon mayonnaise

½ cup baby spinach, cooked with excess liquid squeezed out.

1 tablespoon roasted red peppers, diced (or fresh red pepper).

½ cup mozzarella cheese, shredded.

1 teaspoon old bay

¼ teaspoon sea salt, to taste.

 teaspoon pepper, to taste.

2 tablespoons panko bread crumbs



Preheat your oven to 350, then line a cookie sheet with parchment paper.

Cook spinach in a little bit of water till fully cooked, then take it off the heat and it allow to cool.

When the spinach is cool squeeze out all of the water from the spinach. ( The excess water will make the stuffing lose).

In a bowl add the softened cream cheese, mayonnaise, egg, and old bay seasoning.

Whip together until well blended, then fold in the spinach, roasted peppers, shredded mozzarella, and crab meat (make sure crab meat has been well-drained, squeezing out any excess water).

Mix gently and if the mixture is too loose you may add a little breadcrumb to thicken it up.

Put salmon on your baking sheet and season with salt and pepper.

Spread stuffing on top of the salmon fillet, then sprinkle breadcrumbs.

Pour a little water into the baking pan to help keep the salmon moist while it's cooking.

Cook salmon at 350 for 18 to 22 minutes. Enjoy!


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