Crab and Shrimp Stuffed Salmon


2 Salmon Fillets (3 lbs. each)
1/2 pound cooked Crabmeat, chopped
1/2 pound raw Shrimp, cooked
1/2 cup Butter, melted
2 tbsp chopped Parsley
1/2 cup Chicken Broth
1/2 cup chopped Celery
1/4 cup chopped Onion
1/2-1 cup fine Bread Crumbs
Salt and Pepper to taste


Using a very sharp knife on the fillets, peel back the skin leaving 1/8 to 1/4 of an inch of meat attached to the skin. Set the skin aside.

Cut the remaining meat into 1-inch cubes. Place the cubes in a large mixing bowl. Mix remaining ingredients with the salmon cubes. Add more stock, if too dry.

Lay the reserved skin out flat. Mound the salmon mixture onto one half of the skin in an even thickness. Fold the other half of the skin over the filling.

Soak a piece of long cotton twine in a little cooking oil. Wrap it around the fish in several places and tie. Cover lightly with foil.

Bake at 325 degrees for 1 hour or more until done. Remove wrap before serving.

Serves 8-10