Salmon and Crab Loaf

  • Yield: 4 servings


2cans Salmon
6pieces whole wheat crackers
1large egg
1dash black pepper
1can crabmeat
2tablespoons chopped fresh parsley


Take 2 cans of salmon – drain and debone and mix in bowl with 6 whole wheat crackers, 1 egg, 2 Tablespoons of fresh chopped parsley and black pepper. Spread out into a small rectangle shape about 1" thick, in an ungreased  9×13" baking dish. Take drained and deboned can of crabmeat and put in center of salmon rectangle. Roll up carefully lengthwise and press ends gently with fingers to seal, to form a loaf. Bake 400 degrees for 30 minutes uncovered. Let cool about 10 minutes to let it set before cutting into slices.

Serve a  slice of the salmon & crab loaf on top of Zatarain's beans and rice boxed instant meal.