This crab stuffed salmon with jumbo lump crab meat, cream cheese, and parmigianno reggiano is less work than it looks and sounds! As mentioned in previous posts, I am on a quest to cut down on wasting food. I am focused on being very strategic with how I plan my meals. So far, it has actually been easy!
I shop at Costco to purchase things like organic chicken breasts and Atlantic salmon in bulk. The chicken comes with 12 chicken breasts. I freeze the breasts and that amount usually makes several meals. I typically buy two and a half pounds of salmon, which will usually make two meals, at four to five servings each.
Last week, I made Baked Salmon with Whole Wheat Farfalle and Asparagus. The leftover salmon calls for Crab Stuffed Salmon this week.
Calories: 215 Fat: 6.8G Net Carbs: 4.4G Protein: 32.6G
Slicing the slits in the salmon can look intimidating. I felt the same way about stuffed chicken breast recipes. With a careful hand, it is painless!
I LOVE the bubbly crab mixture that bursts from the top of each filet. This recipe provides a quick and easy way to whip up a gourmet quality meal in little to no time. I paired the salmon with brown rice and quinoa and a side of steamed veggies.
Crab Stuffed Salmon
Ingredients
- 16 oz salmon
- 1/4 pound lump crab meat
- 2 oz cream cheese
- 1 cup plain non fat Greek yogurt
- 1/2 teaspoon worcestershire sauce
- 1/2 cup parmigianno reggiano cheese
- 3 garlic cloves
- 2 tablespoons parsley
- 1 teaspoon rosemary
- 1 tablespoon olive oil
- 1 teaspoon paprika
- McCormick's Grill Mates Chicken Seasoning or Salmon Rub salt and pepper to taste
Instructions
- Preheat oven to 365 degrees.
- Heat the cream cheese in a bowl in the microwave for 20 seconds to soften.
- Combine the cream cheese, Greek yogurt, crab meat, garlic, Worcestershire, and 1/4 cup of the cheese in a bowl. Stir.
- Spread olive oil onto both sides of the salmon. Make cuts/slices into each of the pieces of salmon without cutting through the entire piece.
- Stuff the crab, Greek yogurt, and cheese mixture into each of the slits.
- Combine the seasonings in a bowl and mix.
- Season the salmon with the seasonings.
- Sprinkle the remaining 1/4 cup cheese over the salmon.
- Sprinkle paprika over the top of the cheese.
- Spray a baking pan with cooking spray.
- Add the salmon to the baking pan and cover with parchment paper.
- Bake for 10 minutes.
- Remove the parchment paper and bake an additional 5 minutes.
- Allow to cool. Serve!
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