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Crab stuffed salmon recipe

Makes 6 servings


1 lb. salmon
4 Tbsp. butter, divided
1 lb. lump crabmeat, drained
1 large egg, lightly beaten
⅓ cup panko breadcrumbs
¼ cup mayo
3 Tbsp. chopped fresh parsley, plus extra for topping
2 Tbsp. Dijon mustard
Salt & pepper, to taste
½ tsp. garlic powder
½ tsp. smoked paprika


Preheat oven to 400°. Sprinkle salmon with salt & pepper. Melt 2 tablespoons of butter in a 9x13” baking dish. Place salmon in the dish on top of the melted butter.

Combine the lump crabmeat with beaten egg, breadcrumbs, mayo, parsley, Dijon, salt, pepper, garlic powder, and paprika. Add in the rest of the melted butter. Stir until everything is moistened and the mixture starts to come together, almost like a crab cake. Scoop crabmeat mixture on top of the salmon. Bake in the oven at 400 degrees for 20-25 minutes, until crab meat is golden and salmon is cooked thoroughly. Remove it from oven and sprinkle with extra fresh parsley. Serve immediately.

Nutrition analysis per serving: 330 calories, 19 g fat, 33 g protein, 4 g carbohydrate, 0 g fiber, 530 mg sodium

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