Main Course: Salmon Fillets Stuffed With Crabmeat

on May 7, 2004

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3 large, preferably thick, salmon fillets
1 pound backfin or other high quality crabmeat
1 egg
2 tsp. dry mustard
1 tsp. Worcestershire sauce
2 tsp. Old Bay seasoning
3 Tbsp. mayonnaise
3 Tbsp. fresh parsley, chopped
Salt and pepper to taste
1 lemon

Cut a pocket in the center of each salmon fillet. Either slice through the fillet or make a slit in the middle and then cut from this slit into either side of the fillet. Don't worry too much about this process. You are just trying to get some sort of pocket to hold the crabmeat. Gently combine the remaining ingredients trying not to break up the lumps of crabmeat. Evenly divide the crabmeat mixture and stuff into each fillet pocket. Cut the lemon into three sections and squeeze one section over each fillet. As an alternative, you can cut the lemon into slices and lay the slices evenly over each fillet. Bake stuffed salmon for 30 - 45 minutes in a 375-degree oven, checking every few minutes after 25 minutes. The cooking time will vary depending on how thick the salmon fillets are and how you made the pockets. The salmon is done when the fish is flaky and the stuffing is cooked through.

The Skinny: Use light mayo and your favorite egg substitute.

Baked Cauliflower

1 head cauliflower cut into florets
1 - 2 small zucchini squash, sliced
1 cup sharp cheddar cheese, shredded
1 cup sour cream
2/3 cup cornflakes, crushed
Salt and pepper to taste
Parmesan cheese, grated for topping

Place cauliflower in a saucepan and cover with water. Bring water to a boil and cook until cauliflower is crisp-tender. Drain off water and place in a bowl. Add squash, cheddar cheese, sour cream and salt and pepper and mix well. Pour into a greased baking dish and sprinkle cornflakes and Parmesan cheese on top. Bake at 350 degrees for 3o minutes.