Cathy'S Caribbean Crab Topped Salmon Recipe

Name: Cathy'S Caribbean Crab Topped Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salmon; 2 pieces Fresh Salmon or firm white fish like turbot or swordfish; 1 cup Fresh crabmeat; 1/2 cup Good quality mayonaise; 1 handful Fresh coriander; 1 tablespoon Dijon Mustard; 4 tablespoons Fresh breadcrumbs; Pea and Mint Puree; 1 packet Frozen Peas; 1 bunch Fresh mint leaves; 1/2 cup Fresh Cream; salt and pepper to taste

Servings: persons

For the salmon
2 pieces Fresh Salmon or firm white fish like turbot or swordfish
1 cup Fresh crabmeat
1/2 cup Good quality mayonaise
1 handful Fresh coriander
1 tablespoon Dijon Mustard
4 tablespoons Fresh breadcrumbs
Pea and Mint Puree
1 packet Frozen Peas
1 bunch Fresh mint leaves
1/2 cup Fresh Cream
salt and pepper to taste

1
["Preheat oven to Gas Mark 5, 375 F 190 C.
2
Method
3
Mix the crab, breadcrumbs, mayo, chopped coriander and mustard together in a small bowl and season to taste with salt and pepper. Spread the crab mixture over the salmon and press down firmly so it forms a blanket on top of the fish. Now chill in the fridge for 15 mins to firm up before cooking.", "In the meantime, make the pea puree by boiling your frozen peas for 2-3 minutes, strain and leave to cool. then in a blender mix with the fresh mint, cream and a good seasoning until a lovely thick mixture. This will make more than you need but it will keep in the fridge happily for a number of days.
4
Once the crab salmon has chilled place it on a baking tray in the pre-heated oven and bake for 20 mins until nicely browned on top and the salmon is fully cooked through.
5
Enjoy!"]

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the salmon, 2 pieces Fresh Salmon or firm white fish like turbot or swordfish, 1 cup Fresh crabmeat, 1/2 cup Good quality mayonaise, and more.

Yes, Cathy'S Caribbean Crab Topped Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cathy'S Caribbean Crab Topped Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions