Stuffed Salmon Wcream Cheese Backfin Crabmeat Recipes

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!

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.