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Crab Stuffed Salmon


$ 6.99

2                      Shallots, minced

6 oz.                Mascarpone or cream cheese, softened

1/3 cup            Robert Rothschild Farm Lemon & Dill Capers Sauce

1/2 lb.              Crabmeat, fresh

4 (6 oz.)          Salmon filets, skin removed

2 Tbsp.           Butter, melted

Salt & pepper to taste


Preheat oven to 400 degrees F. In a mixing bowl, gently combine the shallots, cheese, crab meat and Lemon & Dill Capers Sauce. Carefully slice each salmon filet down the center but do not cut through, to butterfly. Spoon a generous amount of crab filling onto 1 side of the filet. Fold other side of filet to close. Place filets in baking dish and brush tops with melted butter. Sprinkle with salt and pepper to taste. Place in the oven, and bake for 15 - 20 minutes or until cooked through.

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