Salmon & Crab Loaf
photo by Zurie
- Ready In:
- 1hr 45mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 7 ounces butternut squash, raw weight
- 1 tablespoon oil
- 14 ounces salmon, canned
- 8 ounces imitation crabmeat (also known as crabsticks)
- 1⁄2 teaspoon salt (or more, to taste)
- 1⁄2 teaspoon black pepper
- 1 tablespoon fresh ginger, finely chopped
- 2 teaspoons Thai fish sauce
- 2 teaspoons garlic, finely chopped
- 2 tablespoons spring onions, finely chopped
- 2 tablespoons parsley, finely chopped
- 2 tablespoons lime juice or 2 tablespoons lemon juice
- 1 teaspoon Tabasco sauce (or some chopped hot pepper) or 1 teaspoon hot sauce (or some chopped hot pepper)
- 2 tablespoons sesame oil or 2 tablespoons olive oil
- 3 tablespoons tangy mayonnaise
- 2 eggs
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.
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Reviews
-
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! :)
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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!
Tweaks
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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
Zurie
South Africa
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).