1 pound backfin or other high quality crabmeat
1 egg
2 tsp. dry mustard
1 tsp. Worcestershire sauce
2 tsp. Old Bay seasoning
3 Tbsp. mayonnaise
3 Tbsp. fresh parsley, chopped
Salt and pepper to taste
1 lemon
Cut a pocket in the center of each salmon fillet. Either slice through the fillet or make a slit in the middle and then cut from this slit into either side of the fillet. Don't worry too much about this process. You are just trying to get some sort of pocket to hold the crabmeat. Gently combine the remaining ingredients trying not to break up the lumps of crabmeat. Evenly divide the crabmeat mixture and stuff into each fillet pocket. Cut the lemon into three sections and squeeze one section over each fillet. As an alternative, you can cut the lemon into slices and lay the slices evenly over each fillet. Bake stuffed salmon for 30 - 45 minutes in a 375-degree oven, checking every few minutes after 25 minutes. The cooking time will vary depending on how thick the salmon fillets are and how you made the pockets. The salmon is done when the fish is flaky and the stuffing is cooked through.
The Skinny: Use light mayo and your favorite egg substitute.
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