Meal Kit

Blue Crab Crusted Salmon

With Melted Spinach and Lemon

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 1 days

Contains: Fish (Salmon), Shellfish, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Fresh blue crab as a topping can turn a simple meal into a decadent treat. To add depth to our crab topping, we’ve included green onions, red bell pepper, spicy Dijon mustard and crispy panko breadcrumbs. The melted spinach side absorbs lemon flavor well, providing a citrus layer of flavor to pair with pan-seared salmon.

In Your Box (serves 2)

  • 8 oz. Baby Spinach
  • 1 Red Bell Pepper
  • 1 Lemon
  • Info
    1 cup Panko Breadcrumbs
  • Info
    1.875 oz. Mayonnaise
  • 3 Green Onions
  • ¼ oz. Dijon Mustard
  • Info
    2 oz Lump Blue Crab
  • Info
    2 Salmon Fillets

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Make the Blue Crab Crust

    In a large mixing bowl, add the mayonnaise, Dijon mustard, panko breadcrumbs, red bell pepper and green onions then combine. Reserve.

  2. 2

    Prep the Vegetables

    Preheat the oven to 375 degrees for the roasting of the fish. Chop the Red pepper into a small dice. Slice the green onion into thin circular strips. Reserve some green onion for garnish. Slice the lemons in half – for a fancier star-shaped version, try cutting a zig-zag pattern with the tip of the knife not going past the core. After cutting for 360 degrees, gently pull the lemon apart.

  3. 3

    Cook the Salmon

    Salt and pepper each side of the salmon to taste. Heat a large sauté over medium to high heat. When pan is hot add 1 tbsp. of oil and cook salmon on each side for 1 minute. Doing this will start to cook the salmon and begin to develop a crispy crust. Remove the salmon from the pan and place on a baking sheet so you can top the salmon with the blue crab crust.

  4. 4

    Compose the Crust

    Form the crust into two equal size portions and place on top of each piece of salmon until the entire surface of the fish is covered. Place in oven and cook for 8-10 minutes or until the blue crab crust begins to brown.

  5. 5

    Cook the Spinach

    While the fish is cooking you can cook the spinach. Place a large Sauté pan over medium to high heat and add 1 tbsp. of oil to the pan. When pan and oil are hot, add the baby spinach to the pan along with the juice of one lemon and cook until melted (2-4 minutes). Add salt and pepper to taste.

  6. 6

    Plate the Dish

    Place the melted spinach in the middle of the plate. Angle the blue crab crusted salmon against the spinach. Garnish with half of a lemon.

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