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Salmon with Andouille Sausage and Crab Stuffing
Baked fresh salmon stuffed with spicy andouille sausage, cracker crumbs and blue crab meat
Serves 6
Ingredients:
- 6 ea 5-6 oz Salmon fillets
- 1 ½ Tbsp Seafood Seasoning
- Non-stick Cooking Spray, fat-free
Stuffing
- 1 sleeve Ritz Crackers, crushed
- 6 oz. Andouille Sausage, diced small
- 1 cup (8 oz) Lump Crab Meat
- ¼ cup Butter, melted
- 1 ½ tsp Parsley, dried
- 1 ea. Green Onion, chopped
- 4 oz. Monterey Jack Cheese, shredded
Sauce
- 10 oz. container prepared Alfredo Sauce
- ½ tsp Seafood Seasoning
- 4 oz. Monterey Jack Cheese, shredded
- ½ cup Parmesan Cheese, grated
- ¼ cup Chablis Wine
- ¼ cup half and half
Preparation:
- Preheat the oven to 400 degrees.
- Spray a 9x13 baking dish with Nonstick Cooking Spray. Use a knife to cut a large pocket in the side of each piece of fish. Place in 9x13 pan and set aside.
- To make the sausage and crab stuffing, mix all the stuffing ingredients in a large mixing bowl, stir until well combined.
- Place ½ cup stuffing in each piece of fish and flatten the fish slightly so it cooks more evenly
- Lightly spray the fish with non-stick cooking spray and sprinkle with Seafood Seasoning. Carefully add ¼ cup water around the fish, not poured over the fish.
- Place in oven and cook 20-25 minutes or when the stuffing reaches 140-150 degrees.
- While the fish is baking, make the sauce by combining all the sauce ingredients in a small sauce pan over medium heat, stirring often until the cheese is melted and the sauce is bubbling. Serve over the fish.
