Friday, June 14, 2013

Crab Stuffed Salmon

This is the kind of thing that comes out of my kitchen when I have groceries that need to be used and I get creative to find a way to get them into the same dish! I had everything for my crab cakes...I had brown rice...and I had salmon, and only 1 day to use it all! So... my crab stuffed salmon was born. Now as you guys know thanks to the debut post of The Barnyard Bistro (find it here) my crab cakes use breadcrumbs and panko. I opted to use brown rice in this recipe because 1) it is healthier and 2) I had cooked and on hand. I happened to have a house guest when this little jewel was created, one of my favorite people - my cousin Pete, and he and my hubby both flipped over it. He made me write it down immediately so that he could try to re-create it. When I have a friend ask me for a new way to make salmon...this is my go-to. It is easy, quick and looks like you had to work REALLY hard!! It's also incredibly healthy!

4  salmon filets 4-5oz each (remove skin or buy without skin)
6 oz white lump crab meat
2 egg whites
2 Tbsp fat free plain yogurt
1/2 cup brown rice (cooked - or you can use 60 second steamer rice)
2 Tbsp fine cut fire roasted red pepper
1 tsp garlic paste
3/4 tsp Old Bay seasoning
1 tsp onion powder
1/4 tsp kosher salt
1/4 tsp pepper
 Lightly pepper the salmon, if you are a salt lover you can lightly salt as well. Just remember that salmon has sodium in it and you are adding salt to the stuffing, so be careful not to over salt. Slice each salmon filet, about 1/2 of the filet deep and then turn your knife sideways and cut about 1 inch both to the left and right. You just want to create flaps, so make sure not to cut all the way through the filet on the bottom or the sides.

In a bowl, mix all of the remaining ingredients. Divide this mixture among the 4 filets stuffing each filet and pressing the flaps gently into the crab stuffing. The flaps will not close all the way, this just helps to hold the flaps in place.

Place each filet on a baking sheet sprayed with cooking spray (it is also an easy-clean-up if you cover the baking sheet with foil and then spray with cooking spray). Bake until crab starts to brown slightly on top. 350 degrees for approximately 25 minutes - give or take 5 minutes depending on how well done you like your salmon.

This is a simple all-in-one meal since it has brown rice in it. It is best if you just serve a light Caesar salad on the side. You can make wheat croutons out of wheat bread spritzed with olive oil cooking spray, toasted in the toaster and sprinkled with a little garlic salt.

Per filet: 248 cals / 9g fat / 7g carbs / 37g protein



  1. It sounds yummy...except for the salmon. I really dislike salmon. I wonder if it would work as well with another type of fish?

  2. oh gosh, that looks amazing! I would assume it works with the imitation crab as well? My husband is allergic to real crab (and all shellfish) but for whatever reason can eat imitation crab. I can't get enough of both salmon and crab!

    1. I have never tried it with imitation! Let me know how it turns out.

  3. I am making this tonight!!

  4. I just made this recipe for my dinner tonight with the imitation crab meat. I had to taste it before packing it up. It is absolutely delish!!! OMG!!! THUMBS UP!!!