Best Stuffed Salmon Wcream Cheese Backfin Crabmeat Recipes

CREAMY CAJUN STUFFED SALMON

Steps:

• Using a paring knife, cut a slit on the side of each salmon fillet to create a pocket. Do not cut all the way through.
• Season salmon fillets with paprika, marjoram, salt, and pepper. Rub in the seasonings with your fingers. Set aside.
• In a mixing bowl combine softened cream cheese, cheddar cheese, garlic, and cajun seasoning; mix and stir until well incorporated. Taste and adjust accordingly. If you like a spicier filling, add some cayenne pepper.
• Spoon the seasoned cheese mixture into the fish pockets.
• Heat 1 ½ tablespoons avocado oil (or olive oil) in a large nonstick skillet set over medium-high heat.
• Add 2 salmon fillets to the skillet, skin-side down.
• Cook for 6 minutes, or until fillets are cooked about three-quarters of the way up.
• Using a fish spatula, carefully flip over the fillets; add ½ tablespoon butter and continue to cook for 5 more minutes, or until cooked through.
• Slowly remove cooked fish from the pan, trying not to lose any of that filling. Set fish aside.
• Add remaining oil to the skillet; cook remaining two fillets for 6 minutes; flip, add remaining butter, and continue to cook for 5 more minutes.
• Remove from heat.
• Garnish salmon with chopped parsley.
• Serve with lemon wedges.

STUFFED SALMON W/CREAM CHEESE & BACKFIN CRABMEAT

Steps:

• Remove spinach from bag and remove the stems. Heat medium skillet on high adding olive oil. Add spinach being careful not to get splashed with hot oil. Turn heat down to medium and cook spinach until wilted. Salt and pepper to taste. Remove from skillet and set aside.
• In medium mixing bowl thoroughly mix whipped egg, softened cream cheese, mozzarella cheese, mayonnaise, worcestershire, parsley, oregano, old bay, salt and pepper adding the oiled spinach at the end.
• Once mixed, add backfin crabmeat folding it into the mixture, if you used jumbo lump crabmeat fold it in, being careful not to break it up too much. Place in refrigerator for about thirty minutes.
• After thirty minutes preheat oven to 350 degrees. Oil cookie sheet with olive oil and add olive oil to the top of the salmon filet's. Salt and pepper being careful not to over do it. Place salmon filet's, skin down, and spoon the crabmeat mixture covering the entire filet. Cover top of crab mixture with panko or bread crumbs, and place in oven for about 20-22 minutes. If you have extra crab mixture I like to make little crab cakes and cook them next to the salmon. It's either that or store it in the fridge for a later time.
• After about 20 minutes place on top oven rack and broil at 500 degrees for about ten minutes or until the breadcrumbs are browned. Remove from oven and enjoy!

SEAFOOD-STUFFED SALMON FILLETS

Steps:

• Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed., Cut a pocket horizontally in each fillet to within 1/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt., Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.