How to make salmon stuffed with crabmeat

how to make salmon stuffed with crabmeat

Chicken Breasts Stuffed with Crabmeat

Oct 21, †Ј Stuffed Salmon filet with a crabmeat, spinach and cream cheese stuffing. Easy to make and great for family, friends or entertaining! Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining .

A cream cheese and crab stuffing in breaded, sauteed chicken breasts. An ocean mske pleasurable taste sensations! In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and what do i want to do with my life quiz pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator can be prepared 2 hours ahead.

Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat.

Cover completely. In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to wiith and saute until golden brown and cooked through juices run clearabout 10 minutes each side. Remove from skillet, drain on paper towels and serve.

All Rights Reserved. Chicken Breasts Bow with Crabmeat. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share. Gallery Chicken Breasts Stuffed with Crabmeat. Chicken Breasts Stuffed with Crabmeat Jay. Recipe Summary. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.

I Made It Print. Per Serving:. Full Nutrition. Rating: 5 stars. We have made this recipe so many times - it is simply delicious. I always bake it - 35 min and I use Kellog's Corn Flake crumb mixture NOT the cereal - next to the bread crumbs in grocery store instead of bread crumbs and the semi-sweet texture is marvelous and never soggy. Fresh dill and parsley are an absolute must - don't substitute! Read More. Thumb Up Helpful.

Most helpful critical review LANI Rating: 2 stars. I tried the oven method that was recommended and was disappointed. This recipe was boring and bland. Not for someone who cooks and experiments a lot.

Reviews: Most Helpful. Wow - the stuffing is amazing My trick was to flatten the chicken before cooking and be careful not too overcook or burn on the stove. I pan-fried the chicken for approx.

Next, Crabmea baked it in the oven on for approx. I can't tell you how wonderful it is once it's done right. But, it's not easy Rating: 4 stars.

Valerie Brunmeier. Great recipe. Here's how I changed it to cut some fat and some cost. I scaled the recipe for 6 crwbmeat and used a 6 oz. It worked really well. I used neufactchel cream cheese which is lower fat but very good. My boneless breasts were very big and meaty so I cut them in half and then sliced into them as directed for the pocket.

I used garlic and herb breadcrumbs instead of fresh. After I breaded them, I placed them into a large pan sprayed with cooking spray, drizzled a bit of olive oil over the top and baked for about 40 minutes at The result was aith good. Baking them reduces the fat and mess for easier clean up. Rachel Schmeling.

I made this what should i buy with 100 pounds last night and how to write a good sonnet was a huge hit! For the filling, I just coarsly chopped an onion, took a handful of fresh parsley and dill and the cream cheese and put it into my little mini-blender, which worked out really well because everything dissipated nicely.

I also baked this, I didn't pan fry it. I put it in a degree oven for a half hour stkffed they turned out wonderful. I fully recommend this recipe! Didn't change a thing with this recipe and it was wonderful just as written.

I say, if it how to make salmon stuffed with crabmeat broke, don't fix it! This was good - and I baked it instead of Frying it. I baked it at for about 40 minutes - couldn't have been better! I loved this recipe! I kept the chicken semi-frozen when I cut the chicken to form pockets.

I also browned the chicken for 5 minutes or so. I then baked it on until the juices ran clear. This tasted fantastic! I have made this recipe 3 times now More Reviews.

Share options. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Add Photo. What did you think about this go Did you make any changes or notes? Thanks for adding your feedback. Close Login.

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Chicken Breasts Stuffed with Crabmeat Rate this recipe Your rating Rate this a 1: Couldn't eat it Rate this a 2: Didn't like it Rate this a 3: It was OK Rate this a 4: Liked it Rate this a 5: Loved it. We would like to show you a description here but the site wonТt allow more. In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper. In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture. Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan.

This post may contain affiliate links. Please check our privacy and disclosure policy. Louisiana Seafood pledges to not only provide the freshest seafood, but also to deliver consistent quality and safety.

You can rest assured that Louisiana Seafood is providing reputable oysters, shrimp, crabs, fish and crawfish that are landed in Louisiana waters. Portobello mushrooms and shrimp are a match made in heaven. A quick 15 minutes of hands on time and another 15 minutes in the oven while you tidy up the 2 dishes it took you to put this meal together.

LOVE those kinds of meals. Also, this meal is totally light and bikini friendly. Can we all agree that food that transports you to beachy places is definitely amazing? The shrimp stuffing for these mushroom caps is a breeze to pull together. Get ready for it to smell like a little piece of heaven in your kitchen.

For the hubs and I, a hint of spice is mandatory. Let it all heat up for a quick minute or two until the shrimp are cooked through and opaque.

Place that mixture inside the portobello caps and top with a liberal sprinkle of parmesan. I served mine with a side salad and a wedge of lemon. For reals. Just look at that golden deliciousness. How can anyone not love shrimp stuffed mushrooms?

Coastal cuisine is my favorite kind of food to serve up during the summertime. I love adding lemon and basil to my seafood dishes because it makes it so light and refreshing.

These shrimp stuffed portobello mushrooms are hearty and filling because of the portobellos and yet still light and flavorful with that Louisiana shrimp and the addition of lemon juice and basil.

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Your email address will not be published. Did you make this recipe? Rate it:. Save my name, email, and website in this browser for the next time I comment. I love mushrooms and I loved this recipe. I always rub olive oil on the outside of the mushroom caps before baking.

I added an extra egg in the stuffingЕjust a personal preference. It binds better to me. This recipe is a keeper! Thank you. After cooking mushroom stems, garlic and onion, add shrimp, breadcrumbs, salt, basil, lemon, red pepper but NOT the egg.

Cook minutes until the shrimp is pink. We love this recipe! We make it about once a month and always clean plates. And I have some picky eaters! Fresh basil definitely makes the difference, so use whenever possible. We are so glad we found this one, will be part of our menus for years to come! I will make this shrimp stuffed mushrooms many times in the future.

But I must confess our shrimp were not from Louisiana; we are due south of you in Yucatan, Mexico, so our camarones are raised in Campeche and sold to us by a guy who has a cooler in the trunk of his Toyota.

Only other comment: this is a minute meal if someone else has cleaned the shrimp for you! That sloppy job takes me at least 20 minutes all by itself. We will definitely make this again. Absolutely delish!! Used two large portobello capsЕ one for me Ч one for hubby. Was more than plenty for each of us. Saving to make again!! This was delicious! I have to admit I cheated a bit and bought frozen shrimp scampi. I defrosted it and chopped the shrimp to put in the filling and then heated the sauce to pour over the top and on some pasta.

I would definitely make it again. We love this and it has become a frequent dish we cook. We usually add a chopped bell pepper if we have one around add with mushrooms, onions, and garlic and some Parmesan in with the breadcrumbs we love cheese , as well as on top. Otherwise we leave the recipe alone! Your additions sound delicious, Caitlin! Appreciate you taking the time to come back and comment!

Made it a couple of times. My husband and I love it. Serve with LinguineЕ. These came out amazing! Very filling too. I put marinara sauce at the bottom. I would definitely make again! Gotta love it i guess. Bunch of little piggies.? This is IT! Made this tonight and it was amazing! The other bonus was that it was easy and quick. The eggs do scramble a bit when you add them to the sauce pan, just mix it quickly! Still delicious. So, I came across this recipe on Pinterest recently and it was amazing!

I do have one question though, did your egg cook like scrambled eggs or did it bind into the mix? Mine just scrambled and I wondered if I did something wrong. We still enjoyed them! And will definitely make them again but I assumed the mixture would be held together better than it did. Yes, mine also scrambled a bit. I found that packing the shrimp stuffing onto the mushroom cap does help it bind a bit more in the oven! Hope that helps!

I made this tonight and it was the best stuffed mushroom I ever made husband still raving about it.. Hi Your recipes are delightful, this recipe sounds great. I think I will top with a little bechamel sauce made with some sherry.

When I was growing up my grandmother made the best Crawfish Bisque in the world. It is still my favorite recipe to make and eat. Laurie Emerson. I love shrimp and will eat it pretty much any way its cooked but I guess you could say shrimp scampi is my favorite. KC [email protected]. I love cooking with scallops. I tweeted! When I was young my Nani used to make this amazing fish Salan with yellow kichri that I absolutely used to love. My favorite seafood recipe is Maryland Crab Dip, but from what they have listed, would love to try the crab imperial.

I tend to like seafood en masse, so I love a good cioppino with lots of bread to soak up the sauce. That looks super yummy minus the mushrooms. Thank you! I am a vegetarian and no longer eat seafood but when I was a kid my favorite seafood recipe was deep fried, beer battered oysters with fresh cut fries and hushpuppies.

It is pretty much the only meat I still miss now. I love making sockeye salmon with my special napa valley sauce Ч so good!

Oops Ч wrong tweet link! My favorite seafood dish is Langosta Frita Fried Lobster tails , which we always order at our neighborhood tapas place.

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