Crab stuffed salmon is an elegant and delicious dish that combines flaky tender salmon with rich crab stuffing. The sweet crab meat pairs perfectly with the buttery salmon creating a mouthwatering meal that looks and tastes like something from a fancy restaurant. But this stuffed salmon recipe is actually quite easy to make at home with just a few simple ingredients and steps.
In this comprehensive guide, you’ll learn everything you need to know about how to cook amazing crab stuffed salmon from start to finish. We’ll cover tips for picking the best salmon and crab, making the flavorful stuffing, preparing and baking the salmon, and serving suggestions. With this simple tutorial, you’ll gain the skills and confidence to make restaurant-quality crab stuffed salmon fillets in your own kitchen.
Benefits of Crab Stuffed Salmon
There are many great reasons to make crab stuffed salmon at home:
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Elegant presentation – Crab topping piled high on salmon fillets looks impressive
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Luxurious flavors – Sweet crab and tender salmon are a match made in heaven.
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Easy to make – Requires just 20-30 minutes of active prep and cook time.
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Impress guests – Restaurant-worthy meal suitable for date nights and special occasions.
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Healthy protein – Salmon is rich in omega-3s and both meats provide minerals.
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Satisfying meal – The combination of seafood makes it extra filling.
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Kid-friendly – Mild flavors even picky eaters will enjoy.
With just a few simple ingredients, you can create a gourmet seafood dish full of rich flavors your whole family is sure to love.
Ingredients Needed
Crab stuffed salmon requires just a small number of ingredients you likely have on hand:
For the Salmon:
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Salmon fillets – about 24 oz, skin removed
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Olive oil or butter – for brushing salmon
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Salt and pepper – to season salmon
For the Crab Stuffing:
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Lump crab meat – about 1 lb drained well
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Cream cheese – softened to room temperature
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Mayonnaise or creme fraiche – for tangy flavor
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Fresh parsley – minced for color
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Lemon – zest and juice
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Garlic – minced
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Bread crumbs or crackers – for texture
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Egg – to bind
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Old Bay seasoning – for a classic crab flavor
That’s it! Just 10 core ingredients are all you need to make this luxurious stuffed salmon recipe. Adjust any flavors or textures to your liking.
Step-by-Step Guide
Follow these simple steps to prepare perfect crab stuffed salmon fillets:
Step 1 – Make the Stuffing
First, prepare the crab stuffing. In a bowl, mix together the crab meat, cream cheese, mayonnaise, lemon zest, garlic, parsley, Old Bay, breadcrumbs/crackers and egg until fully incorporated.
The stuffing can be prepared in advance and chilled until ready to use. Just stir to recombine before using.
Step 2 – Prep the Salmon
Pat the salmon fillets dry with paper towels. Use a sharp knife to slice each piece of salmon horizontally about halfway through to create a pocket for the stuffing. Be careful not to cut all the way through.
Brush the salmon all over with olive oil or melted butter and season with salt and pepper.
Step 3 – Stuff the Salmon
Spoon the prepared crab stuffing into the pocket of each salmon fillet, pressing gently to fill it completely. Mound any extra stuffing on top of the salmon.
Step 4 – Bake the Salmon
Place the stuffed salmon fillets on a lightly oiled baking sheet. Bake at 400°F for 12-15 minutes until the salmon is opaque and flakes easily with a fork.
For extra color, broil for 1-2 minutes at the end to brown the tops slightly.
Step 5 – Finish and Serve
Let the baked salmon rest for 5 minutes before serving. Garnish with lemon wedges and extra parsley if desired. Enjoy on its own or with your favorite sides like rice, potatoes or greens.
And that’s it! With these simple steps, you’ll have elegant crab stuffed salmon ready to impress in less than 30 minutes. The key is taking your time to prepare a flavorful crab filling and properly baking the salmon without overcooking.
Tips for Making Perfect Crab Stuffed Salmon
Follow these helpful tips for the best results when making this recipe:
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Use fresh lump crab meat rather than canned for better texture. Drain extremely well before use.
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Be gentle when mixing the stuffing to keep the crab chunks intact. Avoid over-stirring into a paste.
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Chill the stuffing for 30+ minutes to allow flavors to meld and make it easier to handle.
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Cut slits evenly in the salmon to prevent ripping. Leave a border so stuffing stays put.
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Brush salmon with oil or butter before baking to prevent it from drying out.
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Bake at 400°F until opaque and flaky – use a meat thermometer for perfect doneness.
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Allow to rest before serving so juices can redistribute through the salmon.
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Garnish with lemon, parsley, etc not only for aesthetics but to brighten the flavors.
By mastering these simple tips, your crab stuffed salmon will look and taste like it came straight from an upscale seafood restaurant!
Serving Suggestions
Crab stuffed salmon pairs well with many sides. Consider serving it with:
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Rice – white rice, risotto cakes, fried rice
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Potatoes – garlic mashed potatoes, roasted potatoes, potato pancakes
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Veggies – roasted asparagus, sautéed spinach, grilled zucchini
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Salad – green salad, kale caesar salad, cucumber tomato salad
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Bread – dinner rolls, garlic bread, cornbread muffins
A complete meal can be as simple as the salmon paired with roasted asparagus and garlic mashed potatoes. Get creative with your pairings!
Storing and Reheating Leftovers
Like any fresh seafood, crab stuffed salmon is best eaten right after cooking. However, you can refrigerate leftovers and reheat gently:
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Store leftovers in an airtight container for up to 4 days.
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Seperate the stuffing from the salmon before storing to prevent sogginess.
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Reheat in a 300°F oven just until warmed through, about 15 minutes.
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Microwaving can make the salmon dry and rubbery. Use the oven instead.
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Add a splash of milk when reheating stuffing to refresh it if needed.
With proper storage and reheating, leftovers can almost taste as good as the freshly made dish!
FAQs
Here are answers to some common questions about making crab stuffed salmon at home:
What kind of crab meat should I use?
Jumbo lump crab provides the best texture and flavor, but canned lump crab meat also works well for a budget-friendly option. Avoid crab meat with fillers or additives.
Can I prepare the stuffing in advance?
Yes, the crab stuffing can be made 1-2 days ahead. Store covered in the refrigerator until ready to fill the salmon.
What temperature should I bake the salmon at?
Bake at 400°F for 12-15 minutes until opaque and flaky. Use an instant read thermometer to check for doneness.
Can I freeze leftover crab stuffed salmon?
It’s best to eat fresh, but you can freeze leftovers for 2-3 months. Thaw in the fridge before reheating.
What are some substitutions for ingredients?
Swap breadcrumbs for Ritz crackers. Use mayo instead of creme fraiche. Try pecorino romano instead of parmesan.
Crab Stuffed Salmon: Elegant, Yet Easy
Crab stuffed salmon truly seems like an elegant, impressive dish yet requires minimal effort to make at home. With fresh salmon fillets, a simple crab stuffing, and a hot oven, you can create a luxurious meal worthy of any special occasion. Use this step-by-step guide and helpful tips to master the preparation and cooking process. In no time, you’ll earn rave reviews for your own homemade crab stuffed salmon!
