Crabmeat Stuffed Salmon
6 skinless salmon fillets, (4 ounces each)
4 oz. cream cheese, softened to room temperature
1 large egg
1 tablespoon mayonnaise
1 tsp lemon pepper
1 teaspoon paprika
salt & pepper (to taste)
6 oz. crab meat (canned, drained of water)
2 tablespoons Panko breadcrumbs (or plain breadcrumbs)
½ Tablespoon parsley
½ cup Parmesan cheese, freshly grated
In a medium mixing bowl combine the egg, cream cheese, mayonnaise, lemon pepper, paprika, salt, and pepper. Whisk until well combined.
Add in the crab, panko crumbs and parsley. Fold in gently until blended.
Add in the Parmesan cheese and combine. Once mixed, refrigerate for 30 minutes.
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Rinse and then use a paper towel to pat the fillets dry. Place the salmon fillets onto your prepared baking sheet.
With a sharp knife carefully cut down the center of each fillet making an opening into the center (do not cut all the way through, just about halfway).
Spoon the mixture into the salmon fillets and on top in the center of the fillets.
Place in the preheated oven for 18 - 20 minutes.
Remove from the oven and garnish with a small amount of freshly grated Parmesan cheese and parsley if desired. Serve immediately.