Yesterday I wanted to make a romantic dinner for Roy and myself; and I just happened to have thick salmon filets and imitation crab meat on hand. Time to get the brain cells going, remember how the stuffed salmon tasted and come up with a copycat recipe. Well folks, it came out well, and very, very close to the actual product I used to purchase.
So, anyone looking for a copycat recipe for Costco or BJ's Warehouse stuffed salmon with crabmeat, try out my recipe, and I believe you'll be pretty impressed.
This is a copycat recipe I came up with for the stuffed salmon that is sold in warehouse chains such as Costco and BJ’s Warehouse.
4 Tbsp olive oil, divided in half
4 (1/2 lb each) salmon filets, at least 1 ½” thick; deboned and skin removed
1 cup flaked style imitation crab meat, pulled apart
1 cup hot, cooked long grain rice
1 Tbsp melted butter
1 Tbsp softened cream cheese
½ tsp minced garlic
¼ tsp each crushed, dried celery seed, basil, oregano, marjoram, rosemary and thyme
1 tsp each salt and dill
Preheat oven to 400F. Brush 2 Tbsp olive oil on bottom and sides of a 1.5 qt baking dish.
Make a cut lengthwise on each filet, leave ½” uncut space on each side, and on the bottom; create a pocket by gently running tip of sharp knife under each flap and leave ½” space each side.
In a medium bowl, combine crab meat, rice, butter, cream cheese, garlic and herbs (except salt and dill) well. Spoon filling into each filet pocket; creating a small mound at the top. Brush remaining olive oil onto salmon; sprinkle salt and dill over the salmon and place into baking dish. Bake for 20 minutes; check for doneness (thickest part of filet will flake) about 2 minutes before allotted cooking time.
Makes 4 servings.
May 24, 2011