No Salt Seasoning 
Lite Creole Seasoning 
Smothered Pork Chops
Dinner doesn’t have to be complicated. Just grab a skillet, sear some chops, and let the…
Get RecipeRich, creamy, and packed with flavor, this Crab-Stuffed Salmon Alfredo by @firehousegrub is the ultimate seafood indulgence and makes a great option for lent!
Ingredients
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1-1.5 salmon
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8oz lump crab
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2/3 cup whipped cream cheese
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1/2 cup shredded mozzarella
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1 shallot finely diced
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3 cloves garlic finely chopped
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Juice from 1 lemon
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3 tbsp butter
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1 cup cherry tomatoes halved
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3 handfuls of spinach
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2 cups heavy cream
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1 cup finely grated parmesan
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2 tbsp Tony Chachere’s Lite Seasoning
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1 tbsp Tony Chachere’s No Salt Seasoning
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12oz of fettuccine noodles
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1/2-1 cup pasta water
- Clear
Directions
- Preheat the oven to 400 degrees F.
- Cut salmon filet to a size of your liking. Coat with olive oil and liberally season with TonyChachere’s lite seasoning. Cut slit in the middle of the filet to stuff with crab meat.
- 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.
- Bake salmon for about 20 minutes or until done to your liking.
- While salmon bakes, cook pasta noodles and get started on Alfredo sauce. Preheat theskillet 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.
- Add in heavy cream and stir to combine. Add in cherry tomatoes and spinach. Stir to combine.
- Once pasta is al dente, transfer to a skillet with sauce. Continue to cook, stirring occasionally until spinach is wilted.
- 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!
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from our Cajun Country Cookbook
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