Inspired by hunger as I most often am, it is no secret why I’m always searching for THE recipe that tops the one before. Hunger is never satisfied at least not for long and it will always come back for more. Side note: Consider yourself advised, it is not a good idea to grocery shop on an empty stomach. Everything and I mean everything has a sense of heightened allure. Even a package of almonds which I’m not particularly fond of calls me from afar, whispers a few possibilities and the next thing I know I’m riding shotgun with a nut and an idea for a future dish. I have learned my wallet cannot successfully do battle with temptation and that applies to most things that tempt me but when breathing depends on eating you can imagine my dilemma.
But wait there’s more: not only should you not go grocery shopping when you’re hungry, you should not go when you’re pressed for time. The boxed foods, pre-packaged and already prepared time saving delectables seem to bid me hello and wow, did they ever charm the good sense God gave a goat out of me. The good news is I know this and I don’t care because the crab stuffed salmon found its way in my buggy making all kinds of promises like: “I’m just as good and even faster than your skills can deliver, c’mon show some love and I’ll give it right back.” The bad news is it’s a lie. It wasn’t the worst thing I ate but it definitely lacked a certain something like how about being real for one. Yes, they slipped some fake crab in on me. I was too busy being “charmed” by its shifty allure, I didn’t even notice the excessive amount of bread crumbs and the imitation crab meat piled upon the cutest shade of pink I think there ever is. (Love me some color!)
So here’s the deal. Buy the salmon, packaged stuffing mix the kind you use for the turkey, onions, red bell pepper and some real lump crab meat and I can assure you the extra few minutes of preparation will turn something that is “eh” at best into something that will make you want to call it day because nothing else could top it.
Crab Stuffed Salmon
By Published: November 8, 2011
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 20 mins
A delicious savory stuffing complements the most perfect fish--salmon. It makes it hearty and totally worth the small bit of effort.
Ingredients
- 2 cups packaged stuffing mix Pepperidge farm
- 1/2 red onion chopped
- 1/2 red bell pepper chopped
- 1 8oz. lump crab meat
- 1 cup mayonaise (can use 1/2 mayo with half yogurt making a cup total to cut calories)
- juice of 1 lemon
- 1 tsp. lemon zest
- 1 tsp. smoked paprika
- 3 T. fresh parsley chopped
- 4 salmon steaks
Instructions
- Preheat your oven to 400 degrees.
- Mix the first 7 ingredients in a bowl and mix thoroughly. If the mixture is too dry add a little water. Now place a generous pile (ice cream scoop full) on the center of the salmon steaks.
- In a large casserole dish drizzle a little olive oil for the bottom and place the salmon steaks. Cover with aluminum foil and bake at 400 degrees for 15 minutes. Serve with rice and lemons.
testing out the commenting features
Roasted chicken sounds like what regular people eat, but regular doesn’t mean bad. For a reliable go-to meal that’s no fuss, relatively quick, AND tasty too, it can’t be beat in my