Grilled Salmon Stuffed Crab Meat Recipe
This grilled salmon stuffed crab recipe is bursting at the seams like one of Willy Wonka’s pinata. (Willy Wonka doesn’t endorse this crab meat recipe)
Because salmon is loaded with juicy jelly omega 3 fats (aka. the good for you fats) the salmon meat is normally the star of the dinner. Yet these two sea-foods work well together and neither out-shines the other.
The crab stuffing compliments salmon like a gentleman and the salmon hugs the crab in a delicious wrap. They bring out the best in each other.
Ingredients:
- 1/2 fillet of salmon (sockeye, Atlantic, pink or spring works well)
- 1 can of Jumbo lumb blue crab meat
- 4 Tbs. butter
- 1/2 medium onion minced
- 1 stock of celery minced
- 1 clove garlic minced
- 1/2 cup of bread crumbs
- 1 large egg beaten
- 2 Tbsp. mayonnaise
- 1/4 tsp salt
- 1/2 tsp pepper
- juice from 1 lemon
- 2 Tbsp. of chopped fresh dill
Method to the Rad-ness:
Pre-heat the BBQ or grill (or if you want to bake, the oven) to 375° C.
In a frying pan or skillet on medium heat saute the onions, celery and garlic in butter until the onions brown slightly. Let cool.
In a medium mixing bowl stir together the remaining ingredients adding the crab meat last. Stir in the onion mixture. Divide the mixture into four equal parts.
Using a sharp knife, with a straight edge, cut the salmon across the width into four inch serving sizes. Working with one piece of salmon at a time, make a slit with your sharp knife in the center leaving 1/2 an inch on either side.
Place the salmon on tin foil or baking sheet. Separate the slit with your fingers. Scoop the crab meat mixture into the center. Do the remaining salmon steaks the same.
Depending on how hot your BBQ is, you will want to cook the salmon for around 20 to 35 minutes. If you are baking at 375°C cook the salmon for 30-35 minutes. You can check the salmon for done-ness by sticking a fork into the thickest part of the meat. If the salmon flakes it’s done.
Printer friendly recipe:
- ½ fillet of salmon (sockeye, Atlantic, pink or spring works well)
- 1 6 oz. jar of crab meat
- 4 Tbs. butter
- ½ medium onion minced
- 1 stock of celery minced
- 1 clove garlic minced
- ½ cup of bread crumbs
- 1 large egg beaten
- 2 Tbsp. mayonnaise
- ¼ tsp salt
- ½ tsp pepper
- juice from 1 lemon
- 2 Tbsp. of chopped fresh dill
- Pre-heat the BBQ or grill (or if you want to bake, the oven) to 375° C.
- In a frying pan or skillet on medium heat saute the onions, celery and garlic in butter until the onions brown slightly. Let cool.
- In a medium mixing bowl stir together the remaining ingredients adding the crab meat last. Stir in the onion mixture. Divide the mixture into four equal parts.
- Using a sharp knife, with a straight edge, cut the salmon across the width into four inch serving sizes. Working with one piece of salmon at a time, make a slit with your sharp knife in the center leaving ½ an inch on either side.
- Place the salmon on tin foil or baking sheet. Separate the slit with your fingers. Scoop the crab meat mixture into the center. Do the remaining salmon steaks the same.
- Depending on how hot your BBQ is, you will want to cook the salmon for around 20 to 35 minutes. If you are baking at 375°C cook the salmon for 30-35 minutes. You can check the salmon for done-ness by sticking a fork into the thickest part of the meat. If the salmon flakes it’s done.
Return from salmon stuffed crab to home
