Member Matt Reyburn created this beautiful concoction with our favorite ingredients: salmon and crab! It's a nice combination on its own or served with a bright, lemon-y salad or dressed up with a rich sauce. We love the creativity that's happening in his kitchen; keep up the delicious work, Matt!
4 4-ounce coho salmon fillets
salt and pepper, to taste
1 teaspoon olive oil
1 large egg, scrambled
½ cup Panko
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
1 teaspoon lemon juice
2 tablespoons minced fresh parsley, divided
1 Dungeness crab, picked clean of meat from bodies, knuckles and legs, approximately 1 pound
4 lemon wedges, optional
Preheat oven to 400°F with the oven rack in the top third of the oven.
Place salmon fillets on a lightly greased Silpat mat, parchment, or foil-lined baking sheet. Season fillets with salt and pepper. Roast for approximately 10-12 minutes until salmon is mostly opaque but not completely cooked through. Switch the oven to the broiler setting, and preheat on high.
In a large bowl, combine egg, Panko, mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, and 1 tablespoon of minced parsley. Season with salt and pepper. When mixture is combined, gently fold in crab meat to preserve the larger chunks of meat.
Spread the crab mixture evenly over the par-cooked salmon fillets. Return the crab-crusted salmon to the oven and broil for 3-5 minutes until there is light browning. Rest for 5 minutes. Finish with remaining tablespoon of minced parsley and lemon wedges.