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    You are in: Home / Recipes / Salmon & Crab Loaf Recipe
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    Salmon & Crab Loaf

    Salmon & Crab Loaf. Photo by Zurie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    Zurie's Note:

    A fairly cheap and very easy main dish, which I made this way because I get so tired of the same old methods and ingredients. Instead of breadcrumbs I used butternut, which goes well with all fish. The butternut can be substituted with the same amount of sweet potato. Remember you don't have to peel butternut -- what a job that is! Slice in two and bake in the oven, the peel becomes soft, and the flesh can be scooped out. I used pre-prepared butternut chunks. Do adjust seasonings to taste, but it really does need a tangy mayonnaise. The ingredients are in almost all pantry cupboards! Cooking time includes roasting the butternut.

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    Units: US | Metric


    1. 1
      Heat oven to 350 deg F/180 deg Celsius.
    2. 2
      Toss the butternut with the oil, then roast until soft, about 30 minutes (If using halved butternuts, bake until soft, then scoop out enough flesh to weigh 3 1/2 oz/100g. The 7 oz/200 g raw weight does shrink down to about 3 1/2 oz/100g when roasted, anyway).
    3. 3
      Grease a bread tin of about 8 x 4 inches and about 3 inches deep with butter.
    4. 4
      Drain the salmon and put in a large bowl. Remove crabsticks from coverings, and cut into the salmon, in thin rounds. Add the roasted butternut.
    5. 5
      Add all the seasonings, from the ginger down to the sesame oil, and mix it all well with a fork, breaking up the butternut pieces.
    6. 6
      Put the 3 tablespoons mayonnaise and 2 eggs in a bowl and whisk well. Add to the fish mixture.
    7. 7
      Mix the whole caboodle well, until you have a slightly coarse mixture and all the ingredients have been well combined.
    8. 8
      Scrape into the greased bread tin and smooth the top. If you like, sprinkle over breadcrumbs so the top doesn't dry out too much.
    9. 9
      Bake about 1 - 1 1/4 hour, until firm.
    10. 10
      Turn out carefully on a platter. Serve garnished with pickled cucumber or gherkins, extra mayonnaise, fried tomatoes, mashed potatoes, a green vegetable, and a salad. Use a serrated knife for slicing, or the slices might crumble.

    Ratings & Reviews:

    • on March 13, 2009


      This is excellent! Instead of topping this with mayo, I used Kraft sandwich spread. Other than that, I used dried parsley and onions to absorb the moisture. I strained the squash prior to mixing it in. This worked out very well. I served it with jasmine rice and spinach salad. Thank you so much Zuri!

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    Nutritional Facts for Salmon & Crab Loaf

    Serving Size: 1 (181 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 379.8
    Calories from Fat 189
    Total Fat 21.0 g
    Saturated Fat 3.6 g
    Cholesterol 152.8 mg
    Sodium 1202.1 mg
    Total Carbohydrate 19.1 g
    Dietary Fiber 1.5 g
    Sugars 5.8 g
    Protein 28.8 g

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