Crab Stuffed Salmon
A savory seafood delight wrapped in tender fillets, this crab stuffed salmon combines the richness of crab with the delicate texture of salmon for an elegant dish.
Ingredients
For the Filling
- 1 cup cooked crabmeat, drained and picked over for shells Use fresh crabmeat for the best flavor.
- ½ cup cream cheese, softened
- ¼ cup bread crumbs Sprinkle additional on top for a crunchier topping if desired.
- 2 Tbsp fresh parsley, minced
- 1 Tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp Old Bay seasoning
- Salt and pepper, to taste Adjust seasoning as preferred; a bit of cayenne can add a nice kick.
For the Salmon
- 4 (6–8 oz) salmon fillets, skin removed Make a pocket in each fillet for stuffing.
- 2 Tbsp olive oil (for drizzling) Drizzle over the top for moisture.
- Optional lemon wedges for serving Serve with lemon for a fresh squeeze of citrus.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the crabmeat, cream cheese, bread crumbs, parsley, lemon juice, garlic powder, and Old Bay seasoning. Season with salt and pepper to taste.
- Place the salmon fillets on a cutting board. Make a pocket in each fillet by cutting horizontally, without cutting all the way through. Spoon the crab filling into each pocket.
- Arrange the stuffed salmon fillets in a baking dish. Drizzle olive oil over the top and season with additional salt and pepper.
Cooking
- Bake the salmon in the preheated oven for about 20–25 minutes, until the fish is opaque and flakes easily with a fork.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
This dish can be prepared in advance and baked just before serving. Leftovers can deepen in flavor overnight in the fridge. It can also be substituted with shrimp or another fish to change things up.