Best Salmon Topped With Crab Recipes
BAKED SALMON TOPPED WITH CRAB
I'm on the L.A. weight loss program and I really wanted this for dinner! It was my first time making it and it was so good! I ate it with brown rice and mixed veggies.
Provided by 583819
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F.
- Take a baking pan and line it with foil. Spray a thin layer of PAM.
- Crumble crab meat.
- Take your salmon and cut open so it opens up like one of those science project boards. Season with one teaspoon lemon pepper. Close flaps.
- Spread mayonnaise on top of the fillet and sprinkle remaining lemon pepper onto salmon.
- Top salmon with crab meat.
- Sprinkle cheese onto the crab meat.
- Bake about 25 to 30 minutes.
- Then broil for 2 minutes or until the cheese turns brown.
Nutrition Facts : Calories 496.2, Fat 18.5, SaturatedFat 4.8, Cholesterol 195.3, Sodium 624, Carbohydrate 2.7, Sugar 0.4, Protein 75.2
SALMON TOPPED WITH CRAB RECIPE - (3.8/5)
Provided by PineyCook
Number Of Ingredients 11
Steps:
- 1. In a bowl, whisk together the egg yolks, mayonnaise, lemon zest, lemon juice, salt and pepper, dill, and hot sauce (if using). 2. Carefully add in the crab and combine. 3. Add the bread crumbs and stir gently to incorporate. 4. Set aside for 15 minutes to allow the mixture to come together. 5. Heat oven to 375°. 6. Line a baking sheet with tin foil and drizzle with olive oil. 7. Place the salmon fillets skin side down on the sheet. Drizzle olive oil over the top of the fish and season with salt and pepper. Dust with a sprinkling of dill. 8. Top each fillet with the crab mixture. 9. Bake for 18 - 25 minutes (depends on the thickness of your fish). Salmon is done when it flakes easily with a fork. 10. If tops need additional browning, run under the broiler for a minute.
SALMON FILETS WITH CREAMY, WHITE WINE/CRAB-MEAT SAUCE
The other night after dinner, the conversation was something like this. "Did you just make up this recipe?".... "Yes, I did." Then, you should share it with your "recipe- people"....That is what you ZAARians are "recipe-people"....Served with your favourite dry white wine, this recipe can be adapted to any thick-fleshy fish fillet....remember to leave the fish skin on for the cooking process....Remember to use shallots in this recipe, not white or green onion...shallot flavour is more distinctive, and compliments the other ingredients, without being overpowering.
Provided by TOOLBELT DIVA
Categories Crab
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Clean and pat dry salmon filets- set aside.
- Drain chopped crab meat- set aside.
- Use your favourite pan which is large enough to accommodate all of the ingredients, when finished.
- Heat olive oil and butter in pan- medium heat (you don't want to burn the liquid).
- Clarify coarsely chopped shallots; remove from pan and set aside.
- To the pan, add coarsely chopped crab meat; fast-fry until slightly brown; remove from pan and set aside.
- At this point, you may need more oil or butter-- you be the judge.
- Be sure your stove burner is set medium, to medium-low-- olive oil and butter heat through at low temperature.
- Add salmon filets, skin side down, to the pan, and cover.
- Allow filets to cook, skin side down, until the flesh is pink- approximately 10 minutes.
- Carefully turn the filets over, and allow to cook until the topside is nicely browned- approximately 5 minutes.
- Remove salmon filets from pan and place on a plate (skin side up) to keep warm-- carefully peel back, remove and discard skin-- cover filets, to keep warm.
- Prepare the Creamy, White Wine, Crab-Meat Sauce Add flour or corn starch to pan-- whisking constantly-- until all browning juices are absorbed Add 1/2 the quantity of milk, slowly-- whisking constantly-- When mixture is thickened, add balance of milk-- whisking constantly When completely blended, and smooth add crab meat and shallots Mix constantly, (with a mixing spoon) during this cooking process; you want the mixture to be well blended.
- Add Old Bay Seasoning and mix well-- Add white wine when crab meat mixture is completely blended and well thickened. Mix well to ensure a good blend. Turn off burner and cover pan while you prepare the salmon filets for serving.
- To serve, place salmon filets on two preheated dinner plates-- Divide crab meat mixture and sauce evenly between the two servings and spoon over Salmon Fillets.
- Serve with any kind of rice; orzo; baked potato; or just a mixed green salad with an olive oil/ balsamic vinaigrette-- crusty Italian bread or French baguette.
SALMON WITH CRAB SAUCE
Found this online some where about a year ago. We love it. I usually just do two salmon filets and halve the sauce since I cook for just two of us. But if you do the whole sauce recipe and have leftovers it is great on toast for lunch the next day. I used skim milk. Elegant enough for a dinner party
Provided by wicked cook 46
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut salmon into four portions and season with 1 teaspoon f the lemon pepper.
- Set aside.
- Melt butter in a saucepan over low-medium heat, wisk in flour and cook until bubbly for 1 minute.
- Slowly wisk in milk and remaining lemon pepper and continue stirring until thick, about 12 minutes.
- Remove from heat.
- Add cream cheese and stir until melted.
- Add lemon juice and zest , green onion and the crab and any liquid from th can.
- Keep warm over a very low heat.
- Broil or pan fry seasoned salmon about 3-5 minutes per side until salmon just flakes when press with a fork.
- Plate salmon and pour crab sauce over each filet.
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