Salmon and Crab Wellington

This Salmon and Crab Wellington combines the best of flavors known to man. Wild Alaskan salmon and Puget Sound Dungeness crabmeat. The salmon is topped with spinach and a crab mix, then wrapped in a blanket of puff pastry and baked to a golden brown.

4.80 from 5 votes

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Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: to 8 Servings

Calories: 338kcal

Author: Pat Nyswonger

Ingredients

4 6-ounce portions of salmon, skinned and pin bones removed
10 oz. package frozen chopped spinach thawed and squeezed dry
8 oz. Dungeness crab meat rinsed, drained and cartilage picked out
3 tablespoons mayonnaise
2 tablespoons minced shallots
Zest of one lemon
2 tablespoons Panko bread crumbs
2 garlic cloves grated or minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 egg whites lightly whisked with 1 tablespoon cold water
1 package 16-oz puff pastry, thawed

Instructions

Preheat oven to 400F. Line a baking sheet with parchment paper and coat with oil spray. Reserve.
Pat the salmon fillets with paper towels to remove moisture, place on a plate and reserve.
In a medium-size dish, mix the crab meat, mayonnaise, shallots, lemon zest, bread crumbs, garlic, salt, and pepper together and set aside.
On a flour-dusted work surface, roll out both sheets of the puff pastry to a 10x14 rectangle. Cut each pastry sheet into quarters. Place a salmon fillet on one of the quarters then spread 1/4 of the spinach on the salmon. Next spread 1/4 of the crab mixture in a layer on the spinach.
Brush the sides of the pastry with the egg wash, then drape one of the pastry quarters over the salmon, smoothing to enclose the fillet.
Dipping a fork into the egg wash, crimp the edges to seal the salmon. Trim with a sharp knife and transfer the fillet to the baking sheet. Repeat this process with the remaining pastry and fillets until all 4 salmon fillets are enclosed in pastry and on the baking sheet.
Brush the tops and sides of each salmon package with the egg wash then lightly score the top of each one in a diamond pattern.
Transfer the pan to the oven and bake for 25-30 minutes or until the pastry is a golden brown.

Notes

These salmon and crab wellington portions are large enough to be shareable.
This dish can also be prepared with a large, single salmon, wrapped, baked and cut into serving sizes.
Squeeze the spinach as dry as possible to remove the moisture, then break it up with a fork.
Crab meat is notorious for having small pieces of shell and cartilage remaining and should be removed.
Fresh crab meat is recommended, if unavailable substitute with frozen or canned.
The fillets can also be enclosed in the pastry in several methods, one popular option is to wrap it the same way as gift-wrapping. Choose the method that works for you as long as the fillet is completely wrapped and sealed inside the pastry.

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