Crab Stuffed Salmon and Lemon Pepper Rice
Tags: Crab Dinner Seafood Southern
Yield: 4
- 4 Salmon Filets (1 in. thick)
- 1 lb. Jumbo Lump Crab Meat
- 2 Eggs
- 1 Lemon juiced and Zest
- 5 tbsp Butter, divided
- ½ Green Bell Pepper, minced
- ½ Red Bell Pepper, minced
- 1 whole Shallot minced
- 2 tbsp. Creole seasoning, plus more for sprinkling
- ½ cup Mayo
- 2 tbsp. Dried Parsley, divided
- 1 tbsp olive oil
- 1 tsp freshly-ground black pepper, divided
- 1½ cups breadcrumbs
- 3 cups cooked rice (from 1 cup dry)
- ½ tsp bacon salt
- Preheat the oven to 450 F with an oven-safe skillet inside.
- In a small bowl, zest the lemon over 4 tbsp of the butter.
- To a medium bowl, add bread crumbs, Creole seasoning, 2 eggs, mayo, peppers, shallot, 1 tbsp parsley, half the lemon juice, and half the crab, stirring to combine.
- With your hands, gently add the other half of the crab, being careful to not break up the lumps too much.
- With a sharp knife, cut a slit lengthwise down the middle of the salmon filets from the top, careful not to cut all the way through.
- Sprinkle both sides of the salmon with Creole seasoning.
- Generously stuff the salmon filets with the stuffing mixture. A large mound should top each filet.
- Take the skillet out of the oven and melt the remaining tbsp of butter in the skillet. Add the stuffed salmon filets and drizzle olive oil over the top. Finally, sprinkle the tops with ½ tsp of the freshly-ground pepper.
- Put the filets in the oven and cook for 10 minutes.
- Add butter, lemon zest, bacon salt, 1 tbsp parsley, ½ tsp black pepper, and remaining lemon juice into hot rice, stirring until the butter is melted and everything is well mixed.
- Serve salmon filets over rice.
