Much cheaper than going to Red Lobster and even easier to make!
Ingredients
Makes: 4 servings
1 side of salmon, filleted from skin
8 oz. lump crabmeat, cleaned of bones and pulsed through food chopper to break into small pieces
1/4 cup panko breadcrumbs (or italian if you don’t have panko)
2 Tbs. freshly chopped parsley
2 Tbs. fat free miracle whip
2 Tbs. old bay seasoning
1 medium or large egg
1 lb. fresh raw green beans
2 Tbs. unsalted butter
1/4 tsp. garlic pepper
nonstick cooking spray
Method
Preheat oven to 350. Mix crab meat, breadcrumbs, parsley, miracle whip, old bay seasoning and egg in medium sized bowl. Move into 4 equal mounds inside bowl. Set aside. Lay out fish and cut into 4 long strips. Using one mound, flatten and form to make a layer over the fish. Turn fish on its side and roll gently making a pinwheel. Secure with a toothpick or cooking string.
Spray inside of a baking dish with nonstick cooking spray. Add salmon rolls and cover with foil or lid. Cook for 30-45 minutes or until cooked thoroughly.
Preheat large frying pan with butter on medium-high heat. Snap off ends of green beans and toss green beans in pan. Add garlic pepper. Cover and cook on high, stirring frequently until to desired doneness. (I like mine al dente, usually takes about 10 minutes).
Tips:
The stuffing is a great crabcake mix on its own! Form into cakes and fry in 2 Tbs. extra virgin olive oil or reserve and freeze in cake forms to cook later! Will keep in freezer for 6 weeks.
Allergic to crabmeat or on a tight budget? Suppliment lump crab with imitation crabmeat (which is a whitefish). It will still taste delicious and have a crab flavor.