Salmon and Crab Loaf
- Yield 4 servings
- 2 cans Salmon
- 6 pieces whole wheat crackers
- 1 large egg
- 1 dash black pepper
- 1 can crabmeat
- 2 tablespoons 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.