It's Christmas and we love going all out. This year, we decided to have a seafood theme -- this was our main event - Crab Stuffed Salmon. The stuffing was made with coconut flax breadcrumbs since I'm trying to limit my almond meal. Grabbed the recipe from Joyful Abode, cut it in 1/4 because i didnt need a HUGE loaf and ditched the yogurt. It turned out to be DEEEVINE!! So much so that there were no left overs! The kiddos even devoured it. It looks like a lot of work but it really wasn’t but it WAS WAY worth it. Hope you enjoy it as much as we did!
Crab Stuffed Salmon
1 (1 1/2 - 2 pound) skinless boneless salmon fillet
1/4 cup dry white wine
Salt and Pepper
2 Tbs butter
2 stalks celery
1 small bell pepper
1 clove of garlic
1 teaspoon lemon juice
1 16 oz container cooked crab meat
coconut flax bread crumbs (recipe below above)
1 large beaten egg
1/2 teaspoon old bay seasoning
pinch dill weed
Coconut Flour Flax Bread
1/4 cup coconut flour, sifted
1/4 cup golden flax meal
1/4 teaspoon salt
1/2 teaspoons baking soda
2 Tbs coconut oil, melted
1/4 Tablespoon apple cider vinegar
Preheat your oven to 325 degrees Fahrenheit.
Mix together flour, flax, salt, and baking soda.
In a separate bowl, whisk together eggs, coconut oil, vinegar.
Pour the dry ingredients into the wet ingredients, mixing after each addition
Pour into a greased loaf pan, and bake 30 minutes.
Cool 10 minutes in the pan, then pulse in food processor to make breadcrumbs.
Crab stuffed salmon preparation:
Increase oven temp to 400 degrees.
Add onions, celery, bell pepper and garlic to food processor. Pulse until just chopped.
In a medium skillet, saute vegetables and garlic in butter until fragrant.
Remove from heat, cool and transfer to a medium bowl. Add lemon juice, crab meat, bread crumbs, egg, dill and old bay, mixing well.
Cut salmon into 6 inch pieces. Season both sides with salt and pepper.
Place spoon full of stuffing in each piece of salmon. Fold ends over each other and secure with tooth pick.
Place stuffed salmon in pan and pour wine around them. Brush pinwheels with butter, cover loosely with foil and bake 15-20 minutes or until done.