Ingredients
1/4
cup Pillsbury BEST® All Purpose Flour
4
medium green onions, finely chopped (1/4 cup)
1/4
cup sweet orange marmalade
2
cans (6 oz each) crab meat, drained
2
teaspoons salt-free onion & herb seasoning blend
6
tablespoons plus 4 teaspoons mayonnaise
2
salmon fillets (12 oz each), skin removed, each cut into 2 pieces
Preparation
Heat oven to 375°F. Spray 15x10-inch baking pan with sides with Crisco® Original No-Stick Cooking Spray.
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.
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.
Bake 20 to 25 minutes or until crab mixture browns and salmon flakes easily with fork.
