Crab stuffed salmon Alfredo

Putting a flavor packed spin on one of my favorite pasta dishes! Find the full recipe below!

Crab stuffed salmon Alfredo

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 3-4

Ingredients:

• 1-1.5 lbs salmon

• 8 oz lump crab

• 2/3 cup whipped cream cheese

• 1/2 cup shredded mozzarella

• 1 shallot finely diced

• 3 cloves garlic finely chopped

• Juice from 1 lemon

• 3 tbs butter

• 1 cup cherry tomatoes halved

• 3 handfuls of spinach

• 2 cups heavy cream

• 1 cup finely grated Parmesan

• 2 tbs Tony Chachere’s lite seasoning

• 1 tbs Tony Chachere’s no salt seasoning

• 12 oz of fettuccine noodles (I used about 3/4 of a 16 oz package)

• 1/2-1 cup pasta water

Instructions:

1. Preheat oven to 400 degrees F.

2. Cut salmon filet size of your liking. Coat with olive oil and liberally season with Tony Chachere’s lite seasoning. Cut slit in the middle of the filet to stuff with crab meat.

3. Combine crab meat, cream cheese, mozzarella, and Tony Chachere’s no salt seasoning in a mixing bowl. Stir to combine. Stuff the salmon with crab mixture. If you have any leftover you can add it to the sauce later.

4. Bake salmon for about 20 minutes or until done to liking.

5. While salmon bakes, cook pasta noodles and get started on Alfredo sauce. preheat skillet to medium heat and add butter, shallot, garlic, remaining Tony Chachere’s lite seasoning, and lemon juice. Cook until softened and fragrant. If you had any leftover crab mixture add it at this time.

6. Add in heavy cream and stir to combine. Add in cherry tomatoes and spinach. Stir to combine.

7. Once pasta is al dente, transfer to skillet with sauce. Continue to cook stirring occasionally until spinach is wilted.

8. Remove sauce from heat and melt in Parmesan cheese. Add in pasta water until desired consistency is achieved. Serve with crab stuffed salmon and enjoy!