This easy Crab Stuffed Salmon is great for a fancy event. It’s made with tasty salmon fillets and a homemade cream cheese and crab meat filling. Make it once, and you’ll want to make it every week!.
Don’t leave this page until you’ve tried these simple, healthy salmon recipes or our delicious pesto salmon.
Salmon stuffed with crab meat is an elegant and delicious seafood dish that looks impressive but is surprisingly easy to make. The combination of flaky salmon with the sweet succulence of crab makes for a mouthwatering meal. Follow this simple step-by-step guide to learn how to stuff salmon fillets with a crab filling that takes this dish to a whole new level of flavor.
Ingredients You’ll Need
- Salmon fillets (about 4-6 ounces each)
- Lump crab meat or canned crab meat, drained
- Crackers (Ritz or saltines), crushed into crumbs
- Mayonnaise
- Whole grain mustard
- Lemon juice
- Chopped parsley
- Old Bay seasoning
- Black pepper
Step 1: Make the Crab Filling
In a bowl, mix together the crab meat cracker crumbs mayonnaise, mustard, lemon juice, parsley, Old Bay and black pepper until fully combined. The filling should be moist enough to pack together. For more binding, you can add a beaten egg. Refrigerate the crab filling for about 30 minutes to firm it up before using.
Step 2: Prepare the Salmon
Rinse the salmon fillets under cold water and pat them completely dry with paper towels. Use a sharp knife to cut a pocket into the side of each fillet slicing to the bottom but being careful not to cut all the way through.
Step 3: Stuff the Salmon
Take a spoonful of the chilled crab filling and pack it into the pocket of each salmon fillet. The pocket should be generously filled, and you can even mound some on top. Lightly season the salmon with salt, pepper and more Old Bay seasoning.
Step 4: Bake the Stuffed Salmon
Place the crab stuffed salmon fillets on a lightly oiled baking sheet. Bake at 400°F for about 15-20 minutes until the salmon is opaque and flakes easily. For extra color, switch to the broiler for 1-2 minutes at the end.
Step 5: Add Finishing Touches
Once baked, you can garnish the stuffed salmon with extra chopped parsley or freshly grated Parmesan. Serve immediately while hot alongside your favorite sides like rice or roasted asparagus.
Tips for Making Perfect Stuffed Salmon
- Choose fresh, healthy looking salmon fillets about 1-1 1/2 inches thick to allow room for ample stuffing.
- Make sure salmon is dry before stuffing to prevent the filling from getting watery.
- When cutting the pocket, take care not to slice through both sides. Leave bottom and sides intact.
- Use metal or wooden skewers to hold the pocket open while stuffing if needed.
- Pack the filling tightly into pockets so it doesn’t fall out during cooking.
- Bake on middle rack until salmon is just opaque throughout. Check thickness.
- Let baked salmon rest 5 minutes before serving. The texture improves.
It takes a little work to make crab stuffed salmon, but the results are amazing. When you pair the salmon with the sweet crab filling, you get a fancy seafood dinner with a lot of rich flavor in every bite. If you do these easy things, your salmon will taste and look like it came from a five-star restaurant.
Frequently Asked Questions About Crab Stuffed Salmon
What kind of crab meat is best for stuffing salmon?
Lump crab meat provides beautiful chunks that give the filling great texture. Canned crab meat works as a budget-friendly alternative. Avoid using imitation crab meat, which lacks flavor.
What cracker should I use for the crab stuffing?
Saltine and Ritz crackers crushed into fine crumbs are ideal for binding the filling while still allowing the crab to shine. Panko breadcrumbs also work well.
How long does it take to bake crab stuffed salmon?
The salmon should bake for 15 to 20 minutes at 400°F, or until it’s just barely opaque all the way through. Thickness will determine exact time. Check at 15 minutes and continue cooking if needed.
Should you cook crab stuffed salmon covered or uncovered?
Salmon can be baked uncovered to allow the top to get golden and crispy. Using foil tenting at the start then uncovering at the end also works well.
What sides go well with crab stuffed salmon?
Rice pilaf or risotto, pasta tossed with lemon and herbs, roasted asparagus or green beans, and salad or roasted potatoes all pair deliciously with crab stuffed salmon.
Crab stuffed salmon is an elegant, restaurant-worthy seafood dish that comes together with just a few simple steps. The key is starting with fresh, thick salmon fillets and loading them up with a crab filling that perfectly complements the salmon. Follow this easy how-to guide for baked salmon that looks and tastes incredible.
How to Choose Salmon Like a Pro
When you choose fresh salmon, look for fillets that have a bright, saturated color. Dull or pale fish is past its freshness. Additionally, press gently into the fillet; does the indention gradually spring back up, or does it stay? Salmon that doesn’t spring back is old and should be avoided. (Source: BluGlacier)
Can I Use Frozen Salmon?
Yes! You should look for a frozen salmon brand you can trust, but in general, frozen seafood is just as fresh, if not fresher, than most salmon in the fish counter. Always remember that salmon that has been frozen right should be solid and not show any signs of thawing or freezer burn.
