Crab Stuffed Salmon 

Crab stuffed salmon is a luxurious yet easy-to-make dish perfect for special occasions or a fancy weeknight dinner. The combination of flaky, buttery salmon and a rich, creamy crab stuffing creates a restaurant-quality meal at home.

In this guide, you’ll learn:

• How to pick the best salmon and crab meat
• Step-by-step stuffing and baking instructions
• Expert tips for the perfect texture and flavor
• Delicious variations (like adding cream cheese or Old Bay seasoning)
• Serving ideas to impress guests

Recipe Preparation Equipment

Before starting, gather these tools:

• Baking dish (or parchment-lined sheet pan)
• Mixing bowls (for crab stuffing)
• Sharp knife (to butterfly salmon)
• Spoon or piping bag (for stuffing)
• Aluminum foil (to prevent drying)
• Meat thermometer (ensure salmon reaches 145°F)

Ingredients for Crab Stuffed Salmon

For the Salmon:

• 4 (6-oz) salmon fillets (skin-on or off)
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp lemon zest

For the Crab Stuffing:

• 1 cup lump crab meat (fresh or canned, drained)
• ¼ cup cream cheese (softened)
• 2 tbsp mayonnaise
• ¼ cup breadcrumbs (Panko for crunch)
• 1 tbsp fresh parsley (chopped)
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp Old Bay seasoning (optional)
• 1 tbsp lemon juice

How to Make Crab Stuffed Salmon – Step-by-Step ?

Step 1: Prep the Salmon

• Rinse fillets and pat dry.
• Butterfly each fillet by slicing horizontally (don’t cut all the way through).

Step 2: Make the Crab Stuffing

• In a bowl, mix crab, cream cheese, mayo, breadcrumbs, parsley, mustard, and seasonings.

Step 3: Stuff the Salmon

• Spoon 2-3 tbsp stuffing into each fillet. Press gently to seal.

Step 4: Bake to Perfection

• Place salmon on a baking sheet. Drizzle with olive oil, lemon zest, salt, and pepper.
• Bake at 375°F for 18-20 minutes (or until 145°F internally).

Step 5: Broil for Crispiness (Optional)

• Broil 1-2 minutes for a golden top.

Variations

• Spicy Kick: Add ¼ tsp cayenne or diced jalapeños to the stuffing.
• Cheesy Twist: Mix in 2 tbsp shredded cheddar or Parmesan.
• Keto-Friendly: Swap breadcrumbs for crushed pork rinds.
• Lemon-Herb: Add 1 tbsp dill or chives for freshness.

Cooking Notes

• Avoid overstuffing (filling may leak).
• Use fresh crab for best flavor (imitation crab works in a pinch).
• Don’t overcook salmon—it should flake easily.
• Make ahead: Assemble stuffed salmon and refrigerate 1 hour before baking.

Serving Suggestions

• Pair with garlic mashed potatoes or asparagus.
• Drizzle with lemon butter sauce or hollandaise.
• Garnish with extra parsley and lemon wedges.

Helpful Tips

• Pat crab meat dry to prevent soggy stuffing.
• Chill stuffing 10 minutes for easier handling.
• Check for pin bones in salmon before cooking.
• Broil at the end for a crispy, restaurant-style finish.

Tips for the Best Crab Stuffed Salmon

• Butterfly evenly for uniform cooking.
• Season generously salmon needs salt!
• Use lump crab for better texture than shredded.
• Rest 5 minutes before serving for juicier salmon.

Similar recipes you may also like:

• Lemon Butter Baked Cod
• Salmon Wellington Recipe
• Crispy Parmesan Crusted Cod Recipe
• Easy Mexican Rice in a Rice Cooker
• How to Make Perfect Baked Salmon ? 

FAQs

1. Can I use canned crab?
Yes, but drain well and pat dry.

2. Can I freeze stuffed salmon?
Yes, before baking (thaw before cooking).

3. How do I prevent dryness?
Don’t overbake use a thermometer!

Conclusion

This crab stuffed salmon is a showstopper with minimal effort. Follow these steps for a flaky, flavorful dish that’ll wow everyone!

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