Salmon and Crabmeat Dressing


Gary and I spent Christmas in the Midwest with our wonderful family. We did all the fun wintery things: cross-country skied, built snowmen, and went sledding. (We left just in time to escape the sub-zero temperatures!) And of course, many delicious meals were had.

Special occasions at my family call for Lake Michigan salmon. My grandpa goes fishing there every year and always comes home with these beautiful Midwestern fish.

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{Who says you need an ocean to catch big fish?}

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{Grandma, displaying the silvery beauty.}

My grandma found a crabmeat dressing recipe that was wonderful with the salmon. It’s easy to make, and adds extra deliciousness to the fish.


2 lbs salmon fillet1 6 1/2 oz can of crabmeat
2 eggs
2 T butter
1/2 c onion, chopped
3/4 c celery, chopped
2 slices bacon, minced
1 c fresh breadcrumbs
1 t Worcestershire sauce


Preheat the oven to 350 degrees. Drain the can of crab and flake the meat. Add two slightly beaten eggs, and set aside. Melt the butter in a skillet, and saute the onion, celery, bacon, and breadcrumbs. Combine these ingredients with the crab mixture. Add the salt and pepper and Worcestershire.

Line a baking pan with foil. Grease the foil. Wash the salmon fillet and dry it. Put the fillet on the foil skin side down. Spread the dressing on the top of the salmon. Wrap the salmon and dressing with foil so it cooks in the foil pouch. Cook for 45-60 minutes, or until the dressing and salmon is firm.

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We served it with Brussels sprouts, spinach salad, and wild rice. It was a feast fit for a king!


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