Because of the COVID-19 Pandemic, getting dressed up for a night out with your honey isn’t really an option right now! And as much as I love cooking, I miss going out to eat and letting someone else do the cooking and cleaning up. I’m sure I’m not the only one who feels this way!
Unfortunately, I can’t get someone to come to your (or my) kitchen and make this for you! But I can promise that this Crab Stuffed Baked Salmon recipe, which looks fancy, is actually very easy to make and doesn’t require much cooking skill.
You won’t believe how easy it is to make a seafood dish that looks like it came from a restaurant in less than 30 minutes!
Crab stuffed salmon is an elegant and delicious seafood dish that is surprisingly easy to make at home. The combination of flaky salmon fillets baked with a creamy savory crab filling makes for an impressive meal worthy of a high-end restaurant. Though it may look fancy this recipe only requires a few simple ingredients and basic cooking techniques. In this comprehensive guide, you’ll learn everything you need to know about how to prepare crab stuffed salmon from start to finish.
Benefits of Making Crab Stuffed Salmon at Home
There are several advantages to making crab stuffed salmon in your own kitchen rather than dining out
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Cost savings – Fine dining seafood entrees can be very expensive at restaurants. Preparing crab stuffed salmon at home allows you to create a gourmet meal at a fraction of the price.
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Changes: If you make this recipe yourself, you can change the ingredients to your liking. Don’t like certain seasonings or want to reduce the fat content? No problem!.
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Convenience – Enjoy this dish any night of the week without reservations. You can also prepare most of it ahead of time and just assemble and bake before dinner.
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Better ingredients for health: If you decide what goes into your food, you can use good ingredients and stay away from additives that you don’t want. Salmon and crab provide important nutrients like protein, omega-3s, and vitamin B12.
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New cooking skills – Mastering an advanced recipe like crab stuffed salmon helps build your culinary skills and confidence in the kitchen.
Picking the Freshest Salmon and Crab
Great ingredients make all the difference when it comes to flavorful seafood. Use these tips when selecting salmon fillets and crab meat:
Choosing Salmon
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Look for fresh, bright red-orange fillets without discoloration. Check the sell-by date.
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Smell the salmon to check freshness. It should have a mild scent, not fishy or sour.
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Pick thick, center-cut fillets that can be slit for stuffing without falling apart. About 4-6 ounces each.
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Both farmed and wild salmon work well. Go for sushi-grade if available for the best texture.
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Frozen salmon is fine too. Defrost overnight in the refrigerator before using.
Picking Crab Meat
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Choose pasteurized crabmeat from the refrigerated section, not canned.
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Lump or jumbo lump crab provides the best texture, though claw meat is budget-friendly.
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Make sure the crabmeat smells fresh and not overly briny or ammonia-like.
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Avoid crabmeat with additives like phosphates – ingredients should just be crab and water.
Procuring the Remaining Crab Stuffed Salmon Ingredients
Aside from the two star ingredients, you’ll need just a handful of supporting players to make the crab filling and complete the dish:
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Cream cheese – Use a block of full fat cream cheese. Soften at room temperature before mixing into the filling.
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Breadcrumbs – Either plain or panko work. Panko provides extra crunch.
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Eggs – Usually one is enough to help bind the filling. Make sure they’re fresh.
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Mayonnaise – Just a spoonful adds richness. Regular or light mayo are both fine.
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Herbs & spices – Dried or fresh parsley, chives, Old Bay, lemon pepper, etc.
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Parmesan cheese – Opt for fresh shredded or grated parm. Add it to the filling or just as a garnish.
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Paprika – Smoked or regular. Sprinkle over the top for color.
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Olive oil – For the baking sheet. Any neutral vegetable oil spray works too.
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Salt and pepper – For seasoning the salmon and filling.
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Lemon wedges – Often served with crab stuffed salmon to squeeze over the top before eating.
Step-by-Step Instructions for Making Crab Stuffed Salmon
Follow this fool-proof method for preparing perfectly baked crab stuffed salmon fillets:
Step 1: Make the Crab Filling
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In a mixing bowl, combine 4 oz. cream cheese, 1 egg, 1 Tbsp mayonnaise, lemon juice, 1⁄2 tsp Old Bay seasoning, salt, and pepper. Mix well until uniform.
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Gently fold in 6-8 oz. of fresh crab meat just until incorporated. Be careful not to break up the crab too much.
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Add 1⁄4 cup breadcrumbs, 2 Tbsp Parmesan cheese, 1 Tbsp minced parsley or chives, and a pinch of paprika or Cajun seasoning.
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Refrigerate the filling for 30 minutes to firm up.
Step 2: Prepare the Salmon
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Pat dry 6 (4-6 oz.) salmon fillets and arrange skinless-side up on a foil-lined baking sheet. Season with salt and pepper.
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With a sharp paring knife, cut horizontal slits into the center of the fillets, stopping about halfway through the thickness.
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Brush fillets with a bit of olive oil or melted butter. Preheat oven to 425°F.
Step 3: Bake the Salmon
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Fill each salmon slit with 2-3 Tbsp of the chilled crab filling using a small spoon. Spread any remaining filling evenly over the tops.
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Sprinkle each fillet with paprika, lemon pepper, Parmesan cheese, or Old Bay seasoning.
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Bake for 12-15 minutes until the salmon is opaque and flakes easily. Broil for 1-2 minutes at the end for a golden crust.
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Let rest for 5 minutes before serving. Garnish with lemon and enjoy!
Handy Tips for Perfectly Baked Salmon
Use these pro tips for tender, flaky salmon and great results:
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Let the salmon sit at room temperature for 15-30 minutes before baking for even cooking.
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Resist overfilling the salmon or the filling will leak out. About 2 Tbsp per slit is perfect.
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Bake in the center of the oven to prevent over or undercooking on the edges.
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Use an instant-read thermometer to check for doneness. Aim for 130°F at the thickest part.
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Add a drizzle of melted butter on each fillet before baking for extra moisture and flavor.
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Foil-lined baking sheets work better than pans for easy transfer and cleanup.
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Don’t flip or move the salmon during baking. Opening the oven may cause it to cook unevenly.
Top Recipe Variations and Modifications
The possibilities are endless when it comes to customizing this crab stuffed salmon recipe:
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Use imitation crab meat instead of real crab for a budget version.
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Mix in shredded cheese like cheddar, Swiss, or Monterey jack for extra richness.
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Add minced garlic, lemon zest, sun-dried tomatoes, or jalapeños to the filling.
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Stuff other fish like halibut, cod, or tilapia fillets instead of salmon.
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Spoon the crab filling into mushroom caps or mini sweet peppers for appetizers.
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Swap in cooked lobster meat for a lobster stuffed salmon luxurious take.
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Experiment with seasoned breadcrumbs like Italian, Cajun, or lemon-pepper flavor.
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Top with hollandaise sauce or a lemon-dill aioli after baking for a restaurant presentation.
Cooking the Crab Stuffed Salmon to Perfection
Baking this recipe properly ensures moist, tender salmon encasing the flavorful crab filling:
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Preheat adequately – Fully preheat the oven before baking. Starting in a cold oven can lead to uneven cooking.
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Don’t overbake – Salmon can dry out quickly. Stick to 12-15 minutes max unless fillets are extra thick.
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Brown briefly – 1-2 minutes under the broiler adds color without overcooking. Watch closely to avoid burning.
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Check temp – Use an instant-read thermometer to test doneness. Salmon is perfectly cooked between 125°F-130°F.
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Let rest – Allowing the salmon to rest 5 minutes after baking allows juices to redistribute so the fish stays moist.
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Keep warm – If not serving immediately, tent the cooked salmon loosely with foil and keep warm in a low oven.
Complementary Side Dishes and Sauces
Serve crab stuffed salmon with any of these easy sides for a complete meal:
Vegetable Sides
- Roasted asparagus or Brussels sprouts
- Sauteed spinach or kale
- Steamed broccoli or green beans
Starchy Sides
- Rice pilaf or risotto
- Buttered pasta
- Creamy mashed potatoes
- Roasted baby potatoes
Sauces & Toppings
- Lemon wedges
- Drawn butter
- Hollandaise or béarnaise sauce
- Tartar sauce or rémoulade
- Fresh lemon-dill ai
Ingredients for Crab Stuffed Baked Salmon
Salmon: Try to pick a thicker center cut for your filets. This will give you more space to stuff the crab filling into the sliced pockets. If you want to use a different kind of fish, feel free to! Just remember to pick one with a similar texture so it doesn’t fall apart when you stuff it. My suggestions would be Halibut or Cod.
Crabmeat: I was unable to find any crab legs at the store. So I used a container of premium “Lump Crab”. Here’s an article that breaks down the different types of pre-packaged crab meat.
Panko Breadcrumbs: I like the crunchiness that PANKO adds, but regular unseasoned breadcrumbs will work too!
Cream Cheese: Use softened, full fat or reduced fat. Stick with the solid block kind because it will hold up better in the oven than the whipped kind.
Fresh chives, parsley, and lemon zest: I really think that using freshly minced herbs will make the crab filling taste better.
Dijon mustard goes well with salmon and crab, and it gives the crabmeat filling a more complex flavor with its acidity.
You will need olive oil, cracked black pepper, and kosher salt to season the fish. The olive oil will be used for the baking dish.
How to Prepare Crab Stuffed Baked Salmon
In a small mixing bowl, add crabmeat, breadcrumbs, chives, parsley, cream cheese, lemon zest, and dijon. Use a fork to thoroughly combine. Set aside.
Prepare salmon for stuffing by cutting two slits into each filet crosswise. Do not cut through the salmon, just a pocket with a depth about halfway through the salmon.
Season each filet with salt and pepper
Evenly distribute the crabmeat filling amongst each salmon filet. Place the crabmeat inside the sliced pockets and on top.
Arrange salmon fillets in a single layer on the prepared baking sheet. Top of slice of lemon
Bake for 12-14 minutes, or until the thickest part of salmon reaches 140°F.
If you want the top to have a little more color, raise the heat to 450° for the last minute or two of baking.
Remove from oven and serve with a side of vegetables.
Crab Stuffed Salmon Recipe | How To Make Crab Stuffed Salmon | Easy Crab Stuffed Salmon
FAQ
Is it better to bake salmon covered or uncovered?
When you bake salmon do you put the skin side up or down?
How to cook salmon temperature and time?
Do you grease the pan when baking salmon?
How do you make crab stuffed salmon?
In a medium mixing bowl, whisk or stir together the mayonnaise, garlic, parsley, lemon juice, Old Bay seasoning, and sauteed onion. Gently fold in crab meat, being careful not to break up all the lumps. Assemble crab stuffed salmon. Place the salmon fillet on a parchment paper lined baking sheet. Pat dry with paper towels.
Which crab meat is best for stuffed salmon?
Canned crab meat comes in all different grades. For best results, purchase crab meat from the refrigerated section of your grocery store. The higher quality the crab, the better it will taste. Jumbo lump or lump crab meat is best for topping off your Crab Stuffed Salmon.
What is crab stuffed salmon stuffed with lump crab meat?
Flaky salmon stuffed with lump crab meat sounds like a dish from a fancy seafood restaurant, but this crab stuffed salmon recipe hack couldn’t be easier! You’ll have this simple dish on the table before you could even drive to a seafood restaurant (and it looks like a seriously elegant dinner!)
How do you season salmon fillets with crabmeat stuffing?
Season the salmon fillets with sea salt and black pepper. Add the crabmeat stuffing on top of the salmon fillet. Sprinkle the top of the stuffing with panko bread crumbs (or any bread crumbs you have on hand). * You could also sprinkle a little parmesan cheese if you want some added flavor.