Main dish - Crab and Salmon Ravioli recipes

Author: Helen Prindle  

This baked crab stuffed salmon recipe looks fancy, but is quick and easy to make with common ingredients. What to drink: A crisp Sauvignon Blanc from California or New Zealand, or a French Sancerre.

Baked Salmon Stuffed with Mascarpone Spinach

Baked Salmon Stuffed with Mascarpone Spinach
Serve with pan-fried potatoes. What to drink: A crisp Sauvignon Blanc from California or New Zealand, or a French Sancerre.
Yields: 8 items
Number of ingredients: 9
  • 1 10-ounce bag fresh spinach leaves
  • 1/2 cup cream cheese (about 4 ounces), room temperature
  • 1/2 cup mascarpone cheese,* room temperature
  • Pinch of ground nutmeg
  • 8 6- to 8-ounce salmon fillets with skin (each about 1 inch thick)
  • Olive oil
  • 2 2/3 cups fresh breadcrumbs from French bread with crust
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup freshly grated Parmesan cheese
How to cook:
  1. Cook spinach in large pot of boiling water just until wilted, about 30 seconds. Drain; rinse with cold water. Squeeze spinach dry, then finely chop. Place in small bowl. Mix in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper. Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center of top side of each salmon fillet, forming pocket for spinach mixture. Fill each slit with spinach mixture, dividing equally among salmon fillets. (Can be made 4 hours ahead. Cover and chill.)
  2. Preheat oven to 450°F. Brush rimmed baking sheet with olive oil. Sprinkle salmon fillets with salt and pepper. Mix breadcrumbs, melted butter, and Parmesan cheese in medium bowl. Top each salmon fillet with breadcrumb mixture, pressing to adhere. Place salmon fillets, skin side down, on prepared baking sheet. Bake salmon until opaque in center, about 12 minutes. Transfer to plates and serve.
  3. Italian cream cheese sold at Italian markets and also at many supermarkets.
Notes: Crab Stuffed Salmon Recipe on Food52, Ingredients · 2 8 oz. salmon fillets · 1 cup lump crab meat · 3 garlic cloves, minced · 2 tablespoons fresh parsley, minced · juice from 1 lemon

How to Bake Salmon Stuffed with Crab Meat topped Garlic Butter

Baked Salmon stuffed with real crab meat! Ready in under 20 minutes. Tender and flaky salmon Duration: 5:02

I stuffed salmon with crab and it was delicious

I stuffed salmon with crab and it was delicious | MyHealthyDish My grandfather makes this Duration: 0:52

Stuffed Salmon With Real Crab Meat Recipe

Here's Another Great Recipe From My Kitchen To Yours. This week's Recipe Is Stuffed
Duration: 7:42

Crab and Salmon Ravioli

Crab and Salmon Ravioli
Pasta, a recent addition to the Irish culinary repertoire, is fast becoming a favorite. At Longueville House in Mallow, Ireland, ravioli is taken to refined heights in this dish, which is served as an appetizer. They make it with large rounds of homemade pasta, but store-bought gyoza wrappers are a good substitute.
Yields: 8 servings
Number of ingredients: 22
  • All purpose-flour
  • 1/3 cup chopped peeled carrot
  • 1 1/2 teaspoons finely chopped peeled fresh ginger
  • 3 ounces skinless salmon fillet
  • 3 tablespoons chilled whipping cream
  • 1 tablespoon egg white
  • 4 ounces fresh crabmeat
  • 1 green onion, chopped
  • 1/2 celery stalk, finely diced
  • 2 teaspoons chopped fresh cilantro
  • 1 1/2 teaspoons fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 32 gyoza (potsticker) wrappers*
  • 1 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 tomatoes, peeled, seeded, diced
  • 3 ounces snow peas, cut into strips
  • 1 celery stalk, cut into strips
  • 3 tablespoons minced fresh chives
  • *Available at Asian markets and in the refrigerated section of many supermarkets.
How to cook:
  1. Lightly sprinkle large baking sheet with flour. Bring medium saucepan of water to boil. Add carrot and ginger and blanch 1 minute. Drain and cool.
  2. Remove any bones from salmon. Chop salmon coarsely. Transfer to processor. Add cream and egg white; puree. Transfer to bowl. Mix in carrot, ginger, crab, onion, celery, cilantro, lemon juice, salt and pepper. Place 1 gyoza wrapper on work surface. Place 1 level tablespoon filling in center. Brush edges with water. Cover with another gyoza wrapper and press firmly around edges to seal. Transfer to prepared sheet. Repeat with remaining gyoza wrappers and filling. (Can be made 8 hours ahead. Cover with plastic and chill.)
  3. Bring large saucepan of water to boil. Add gyoza in batches and cook until tender, about 3 minutes per batch. Using slotted spoon, transfer gyoza to another baking sheet. Cover with foil.
  4. Combine oil, vinegar and lemon juice in large skillet. Stir over medium heat until warm. Add tomatoes, snow peas and celery; stir just until heated through, 2 minutes. Add chives. Divide mixture among plates. Place ravioli atop vinaigrette.
Notes: The best stuffed salmon!!, Missing: epicurious | Must include:

Crab Stuffed Salmon

Crab Stuffed Salmon
This classic Crab Stuffed Salmon recipe is straightforward and simple. It uses minimal spices and has the sweetness of the crab to bring out the flavors of the salmon. The mayo and cream cheese give it a silky texture to prevent it from drying out.
Provided by: Julie Maestre
Total time: 21 minutes
Cook time: 16 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 15
  • 1 lb Salmon
  • 1 lb Lump Crab
  • 1 tbsp Mayonnaise
  • 1 tbsp Cream Cheese
  • 2 tsp Grain Mustard
  • 1/2 tbsp Old Bay Seasoning
  • 1/2 Lemon
  • 1 Egg
  • 1 Green Onion
  • 1 tbsp Parsley
  • 1/4 cup Bread Crumbs
  • Salt and Pepper to taste
  • Parmesan Cheese to taste
  • Pinch of Paprika
  • Pinch of Oregano
  • Calories: 686 kcal
  • Carbohydrate: 14 g
  • Protein: 92 g
  • Fat: 26 g
  • Saturated Fat: 5 g
  • Cholesterol: 312 mg
  • Sodium: 2252 mg
  • Fiber: 1 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 400 degrees F
  2. Beat together the egg, mayonnaise, cream cheese, grain mustard, lemon juice, old bay seasoning, and bread crumbs.
  3. Fold in the green onions, parsley, and lump crab meat gently, cover and chill for about an hour.
  4. Season the salmon filets with salt and pepper and slice salmon filet lengthwise down the center to create space for stuffing.
  5. Stuff Salmon with crabmeat filling and then place on a lightly greased baking sheet.
  6. Grate some fresh parmesan cheese on top of the crab meat filling, sprinkle a little oregano and paprika, then place in the oven for about 16 minutes or until fully cooked through
Notes: 37 Crab Recipes: Crab Cakes, Crab Toast, Chili Crab, and More, You probably have a favorite crab cake recipe. But there are so many delicious ways to eat crab, including piled on crab toasts, stuffed into

Crab Stuffed Salmon Recipe (Easy!)

This baked crab stuffed salmon recipe looks fancy, but is quick and easy to make with common ingredients. You'll love this easy crab stuffing for fish!
Provided by: Maya | Wholesome Yum
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 14
  • 1 tbsp Olive oil
  • 1/2 large Onion ((chopped))
  • 2 cloves Garlic ((minced))
  • 2 tbsp Mayonnaise
  • 2 tbsp Fresh parsley ((chopped))
  • 1 tbsp Lemon juice
  • 1 tsp Old Bay seasoning
  • 8 oz Lump crab meat
  • 2 lb Salmon ((wider filet works best))
  • 1 1/2 tsp Sea salt
  • 1/2 tsp Black pepper
  • 2 tsp Lemon zest
  • 2 tbsp Unsalted butter ((melted))
  • Toothpicks
  • Calories: 256 kcal
  • Carbohydrate: 1.6 g
  • Protein: 28 g
  • Fat: 14.7 g
  • Saturated Fat: 3.2 g
  • Cholesterol: 81.8 mg
  • Sodium: 746.6 mg
  • Fiber: 0.3 g
  • Sugar: 0.5 g
  • Trans Fat: 0.1 g
  • Unsaturated Fat: 7.6 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
  2. In a pan over medium heat, heat the olive oil. Add the onion and saute for 7-10 minutes, until translucent and starting to brown. (or cook longer to caramelize if desired).
  3. Add the garlic and saute for about 1 minute, until fragrant.
  4. Meanwhile, in a medium bowl, whisk together the mayonnaise, fresh parsley, lemon juice, and Old Bay seasoning.
  5. Stir in the sauteed onion and garlic mixture. Gently fold in the lump crab meat, without breaking up the lumps.
  6. Place the salmon filet on the baking sheet. Season both sides with salt and pepper.
  7. Arrange the crab mixture lengthwise down the middle of the salmon. Starting from the thinner edge of the filet, fold over the long way. If the fish doesn’t want to stay folded, secure the edge with toothpicks.
  8. In a small bowl, whisk together the melted butter and lemon zest. Brush the lemon butter over the top of the salmon.
  9. Bake for 16-18 minutes, until the fish flakes easily with a fork or the fish (not the filling) internal temperature reaches 130-140 degrees F, depending on how done you like your fish.
  10. If desired, sprinkle the fish with additional fresh parsley. Cut crosswise to serve.
Notes: Crab and Salmon Ravioli Recipe, Remove any bones from salmon. Chop salmon coarsely. Transfer to processor. Add cream and egg white; puree. Transfer to bowl. Mix in carrot, ginger, crab,
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