3 oz cream cheese, softened
1 can lump crab meat
2 Tablespoons fresh parsley, chopped
1/4 medium red onion, chopped
2 cloves fresh garlic, minced
6 large shrimp, cut into bite sized pieces
2 Tablespoons capers (optional)
1/3 cup of white cooking wine
2 - 8 oz salmon steaks
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Preheat the oven to 350 degrees.
Take the softened cream cheese and mash it up a bit so it's more of a creamy consistency.
In a medium mixing bowl, add the crab, parsley onion, garlic and shrimp. Mix together.
Fold in the softened cream cheese. Add salt and pepper to taste.
In a medium to large baking dish, add the cooking wine. Slit the steaks down the center to form a bowl for the stuffing. Place the steaks in the bowl.
Fill each "bowl" with half the stuffing mix.You'll notice the one on the right has extra green things in it. They are capers and I love capers with salmon and crab. Since hubby thinks they are disgusting, I added some to my serving. I love the zingy tangy taste of those little green gems and I'll add them to just about anything.
Bake them in the oven for 20-25 minutes (depending on the size of your salmon steaks) at 350 degrees. Check with a meat thermometer to be sure they are cooked through.
I topped it with some sriracha sauce (1 cup mayonnaise, 1-2 Tablespoons Sriracha, 3 Tablespoons fat free half & half) and a sprinkling of parsley. I served it with a side of couscous. This was a great sauce for salmon!
The wine that I added to the baking dish kept the salmon moist while adding some amazing flavor. This is not an exact replica of the Costco version since I do not know all the ingredients they use, but I think mine is better. Try it out and tell me what you think.
This recipe was featured on Domesblissity's Thriving on Thursdays June 13. 2013.