Marmalade Crab Crusted Salmon

Make salmon simply sensational! Top and bake it with a sassy crab and marmalade mix. MORE+ LESS-

Bake-Off® Contest 46, 2013

Castle Rock, Colorado

1/4

cup Pillsbury BEST® All Purpose Flour

medium green onions, finely chopped (1/4 cup)

1/4

cup sweet orange marmalade

cans (6 oz each) crab meat, drained

teaspoons salt-free onion & herb seasoning blend

tablespoons plus 4 teaspoons mayonnaise

salmon fillets (12 oz each), skin removed, each cut into 2 pieces

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1

Heat oven to 375°F. Spray 15x10-inch baking pan with sides with Crisco® Original No-Stick Cooking Spray.
2

In 12-inch nonstick skillet, cook flour over medium heat 2 to 3 minutes, stirring occasionally, or until light brown. In medium bowl, mix flour, green onions, marmalade, crab, seasoning blend and 6 tablespoons of the mayonnaise.
3

Place salmon on cookie sheet; spread each fillet with 1 teaspoon of the remaining mayonnaise. Sprinkle with 1/4 teaspoon salt and1/8 teaspoon pepper. Spread crab mixture over fillets.
4

Bake 20 to 25 minutes or until crab mixture browns and salmon flakes easily with fork.