Salmon & Crab Loaf

"A fairly cheap and very easy main dish, which I made this way because I get so tired of the same old methods and ingredients. Instead of breadcrumbs I used butternut, which goes well with all fish. The butternut can be substituted with the same amount of sweet potato. Remember you don't have to peel butternut -- what a job that is! Slice in two and bake in the oven, the peel becomes soft, and the flesh can be scooped out. I used pre-prepared butternut chunks. Do adjust seasonings to taste, but it really does need a tangy mayonnaise. The ingredients are in almost all pantry cupboards! Cooking time includes roasting the butternut."
 
Download
photo by Zurie photo by Zurie
photo by Zurie
photo by Zurie photo by Zurie
photo by Zurie photo by Zurie
Ready In:
1hr 45mins
Ingredients:
16
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Heat oven to 350 deg F/180 deg Celsius.
  • Toss the butternut with the oil, then roast until soft, about 30 minutes (If using halved butternuts, bake until soft, then scoop out enough flesh to weigh 3 1/2 oz/100g. The 7 oz/200 g raw weight does shrink down to about 3 1/2 oz/100g when roasted, anyway).
  • Grease a bread tin of about 8 x 4 inches and about 3 inches deep with butter.
  • Drain the salmon and put in a large bowl. Remove crabsticks from coverings, and cut into the salmon, in thin rounds. Add the roasted butternut.
  • Add all the seasonings, from the ginger down to the sesame oil, and mix it all well with a fork, breaking up the butternut pieces.
  • Put the 3 tablespoons mayonnaise and 2 eggs in a bowl and whisk well. Add to the fish mixture.
  • Mix the whole caboodle well, until you have a slightly coarse mixture and all the ingredients have been well combined.
  • Scrape into the greased bread tin and smooth the top. If you like, sprinkle over breadcrumbs so the top doesn't dry out too much.
  • Bake about 1 - 1 1/4 hour, until firm.
  • Turn out carefully on a platter. Serve garnished with pickled cucumber or gherkins, extra mayonnaise, fried tomatoes, mashed potatoes, a green vegetable, and a salad. Use a serrated knife for slicing, or the slices might crumble.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This so TASTY! I followed the recipe pretty closely, but substituted sweet potato for butternut squash and canned, real crab for the fake stuff. I only had about 11 oz of salmon (what 2 cans of 213g each came out to, minus the liquid), but it still was delicious. For crab, I used 2 cans 120g each, juice squeezed out. I wasn't sure what was meant by "tangy mayo," so I added 1 tsp of pickle juice (juice from the pickle jar!) and it came out delicious! Perfectly moist. I used a glass loaf pan. I will definitely make this again! :)
     
  2. This is excellent! Instead of topping this with mayo, I used Kraft sandwich spread. Other than that, I used dried parsley and onions to absorb the moisture. I strained the squash prior to mixing it in. This worked out very well. I served it with jasmine rice and spinach salad. Thank you so much Zuri!
     
Advertisement

Tweaks

  1. This so TASTY! I followed the recipe pretty closely, but substituted sweet potato for butternut squash and canned, real crab for the fake stuff. I only had about 11 oz of salmon (what 2 cans of 213g each came out to, minus the liquid), but it still was delicious. For crab, I used 2 cans 120g each, juice squeezed out. I wasn't sure what was meant by "tangy mayo," so I added 1 tsp of pickle juice (juice from the pickle jar!) and it came out delicious! Perfectly moist. I used a glass loaf pan. I will definitely make this again! :)
     

RECIPE SUBMITTED BY

I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes