SALMON & CRAB LOAF
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.
Provided by Zurie
Categories Savory Pies
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350 deg F/180 deg Celsius.
- 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).
- Grease a bread tin of about 8 x 4 inches and about 3 inches deep with butter.
- 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.
- 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.
- Put the 3 tablespoons mayonnaise and 2 eggs in a bowl and whisk well. Add to the fish mixture.
- Mix the whole caboodle well, until you have a slightly coarse mixture and all the ingredients have been well combined.
- 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.
- Bake about 1 - 1 1/4 hour, until firm.
- 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.
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Anwar Qazi
[email protected]I've tried many salmon crab loaf recipes, and this one is by far the best. It's the perfect combination of flavors and textures.
Jada Mitchell
[email protected]This is one of my favorite seafood recipes. It's so easy to make and it's always a crowd-pleaser.
Tiana Wereta
[email protected]I made this salmon crab loaf for my family, and they all loved it. Even my picky kids ate it without complaining!
Fuad Abdalla
[email protected]This salmon crab loaf is a great way to use up leftover salmon and crab. It's also a great dish to make ahead of time.
Alves Jack
[email protected]I'm not a huge fan of fish, but I really enjoyed this salmon crab loaf. It was so moist and flavorful.
H Mook
[email protected]This salmon crab loaf is so easy to make. I love that I can just throw everything in a bowl and mix it up.
Moiz Toseef
[email protected]I'm definitely making this again.
Mudasir Habtanii
[email protected]5 stars! This recipe is a keeper.
Madison Spencer
[email protected]This is the best salmon crab loaf I've ever had.
Niraj Prajapati
[email protected]I made this for a potluck, and it was a huge success. Everyone loved it!
Regina Navarro
[email protected]This salmon crab loaf is perfect for a special occasion. It's elegant and delicious.
Qamar Naseem
[email protected]I love the combination of salmon and crab in this loaf. It's so unique and flavorful.
Md Emran Vai
[email protected]This was my first time making salmon crab loaf, and it turned out great! I followed the recipe exactly, and it was delicious.
Shoriful islm
[email protected]I've made this salmon crab loaf several times now, and it's always a winner. It's so easy to make, and it always turns out perfect.
Musa O Kargbo
[email protected]This salmon crab loaf was a huge hit at our dinner party! Everyone raved about how moist and flavorful it was.