 | | Directions |
- Melt butter or margarine in a skillet over medium heat. Add the onion, garlic, and celery to the skillet and cook until tender.
- Add the imitation crab, rice, cream, lemon juice, and red pepper. Stir until heated.
- Add the Parmesan cheese, salt, and pepper. Heat only until the cheese has melted and then remove from the heat.
- Lay salmon fillets out flat and cut a pocket into the side of each fillet.
- Working on the thickest side, start about a quarter of an inch in from one edge, slice through the fillet horizontally and stop about a quarter of an inch from the opposite side so that a pocket is formed.
- Scoop the stuffing into the pocket of each fillet.
- Place the stuffed salmon fillets on a greased or oiled baking pan.
- Place in an oven preheated to 350°F and bake for approximately 30 minutes or until the internal temperature of the stuffing reaches 145°F. Salmon should be flaky when done.
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Prep Time: 1.5 hours
Cook Time: 30 minutes
Container: Baking pan
Servings: 3
|  | | Ingredients | | - | | 1 1/2 pounds salmon fillets - 1/2 to 3/4 inch thick fillets |
| - | | 1 tablespoon butter or margarine |
| - | | onion - small |
| - | | 2 cloves garlic - minced |
| - | | 1 stalk celery - chopped fine |
| - | | 1/2 cup imitation crab meat - small chunks or shredded pieces |
| - | | 1 cup cooked rice |
| - | | 1/4 cup light cream |
| - | | 1 tablespoon lemon juice |
| - | | 1/4 cup chopped red peppers |
| - | | 1/2 cup grated Parmesan |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon pepper |
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