50-clove garlic crab-stuffed salmon

Step 1

Preheat the oven to 425°F (220°C).

Step 2

In a skillet, heat the olive oil over medium heat. Add the garlic, and cook until it’s softened, 3-4 minutes. Divide the cooked garlic in half.

Step 3

Make the garlic butter: In a bowl, mix together the melted butter, half of the cooked garlic, and ½ teaspoon of the Old Bay seasoning. Set aside.

Step 4

In a large mixing bowl, combine the crabmeat, mayonnaise, Dijon mustard, crushed Ritz crackers, lemon zest, lemon juice, 1 teaspoon of the Old Bay seasoning, the parsley, and the remaining cooked garlic. Gently mix to avoid breaking up the crabmeat. Season with salt and pepper to taste.

Step 5

Place the salmon fillets on a lined baking sheet. Carefully cut a slit in the center of each fillet to create a pocket for the stuffing. Generously season the salmon with the remaining Old Bay seasoning and a little salt to taste.

Step 6

Divide the crab mixture evenly among the fillets, pressing it into the pockets and mounding any extra on top. Pour some of the garlic butter over the top of the salmon.

Step 7

Place the baking sheet in the preheated oven, and bake for 12-15 minutes, until the salmon is just cooked through and the crab filling is golden.

Step 8

Remove from the oven, and brush the salmon with more of the garlic butter. Garnish with chives.

Step 9

Enjoy!