Salmon stuffed with crabmeat is an elegant and delicious dish that looks impressive but is surprisingly easy to make at home. The combination of flaky salmon with a rich, creamy crab filling makes for a meal that seems restaurant-quality. But with just a few simple ingredients and steps, you can have beautifully baked stuffed salmon on the table in under 30 minutes.
In this detailed guide, I’ll walk through everything you need to know to make tender salmon fillets topped with a lump crabmeat stuffing You’ll learn tips for choosing salmon and crab, making the filling, assembling and baking the stuffed fillets to perfection Follow these simple instructions for crab-stuffed salmon worthy of a special occasion.
Overview
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Crab stuffed salmon combines flaky salmon fillets with a creamy, seasoned crab filling.
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The method involves making a quick crab filling, slicing salmon to create pockets, stuffing the salmon, then baking until done.
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Cooking time is only about 25-30 minutes total The result is an elegant entrée for holidays or date nights
Benefits of Crab Stuffed Salmon
There are a few reasons this crab stuffed salmon recipe is so popular:
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It’s fancy and elegant but easy enough for a weeknight. The ingredients are simple with no tricky techniques.
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Both main components – salmon and crab – are crowd pleasers. The tender fish pairs perfectly with the rich, savory crab topping.
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The presentation is beautiful, making it perfect for entertaining or serving on special occasions.
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While baking, the crabmeat topping keeps the salmon fillet moist and adds wonderful flavor.
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It can be made ahead then baked just before serving, so it’s convenient for having guests over.
Ingredients Needed
Crab stuffed salmon requires just a few simple ingredients:
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Salmon fillets – Look for 4 thick, skinless fillets about 6 ounces each. Wild-caught varieties like sockeye work great.
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Crab meat – Use around 8 ounces of drained lump or jumbo lump crab meat, fresh or canned.
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Cream cheese – 4 ounces of regular cream cheese, softened.
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Egg – 1 large egg.
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Breadcrumbs – 2 tablespoons plain or panko crumbs.
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Parsley – 2 tablespoons chopped.
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Lemon – Juice and zest of 1 lemon.
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Paprika – 1 teaspoon for color.
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Salt and pepper – To taste.
Step-by-Step Instructions
Follow these simple steps for perfect crab stuffed salmon every time:
Step 1: Make the Filling
In a bowl, mix together the cream cheese, egg, lemon zest, parsley, salt, and pepper until smooth and combined. Gently fold in the crabmeat and breadcrumbs, being careful not to break up the crab too much. Chill the filling in the fridge while you prep the salmon.
Step 2: Prepare the Salmon
Pat the salmon fillets dry and place them on a foil-lined baking sheet. Using a sharp knife, slice horizontally across the center of each fillet to create a pocket, cutting about halfway through. Season the salmon all over with salt and pepper.
Step 3: Stuff the Salmon
Spoon the chilled crab filling into the pocket of each fillet. Spread any remaining filling evenly over the top of the salmon. Sprinkle lightly with paprika for color.
Step 4: Bake
Bake the stuffed salmon at 400°F for 15-18 minutes until opaque and flaky. If desired, broil for 1-2 minutes at the end to brown the topping. Squeeze fresh lemon juice over the top when serving.
Tips for Perfect Results
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Use fresh, high-quality salmon for the best flavor. Wild-caught varieties like king and sockeye work wonderfully.
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Don’t overmix the crab filling to retain nice chunks of crabmeat.
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Make sure salmon pockets are cut evenly so filling stays put while baking.
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Monitor salmon closely as it bakes to avoid overcooking. Use a meat thermometer if unsure.
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Let the cooked salmon rest for 5 minutes before serving so it stays moist and juices redistribute.
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Drizzle with lemon garlic butter or hollandaise sauce for extra richness.
Frequently Asked Questions
What kind of crab meat is best?
Jumbo lump crab meat provides the nicest texture and flavor, but canned lump crab also works well. Avoid crab mixes with fillers.
Can I prepare the crab filling ahead of time?
Yes, the stuffing can be made 1-2 days in advance. Store it chilled until ready to fill the salmon.
What are good side dishes to serve with it?
Buttery mashed potatoes, rice pilaf, roasted asparagus or brussels sprouts, and fresh bread all pair nicely.
How should I reheat leftovers?
Gently reheat stuffed salmon in a 300°F oven until warmed through, about 15 minutes. Avoid the microwave which can make it rubbery.
Sample Side Dishes
Crab stuffed salmon deserves some delicious accompaniments like:
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Garlic Mashed Potatoes – Creamy, buttery, garlicky potatoes are a classic pairing.
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Parmesan Risotto – Creamy rice brightened with lemon and asparagus.
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Roasted Green Beans – Fresh green beans roasted with olive oil and garlic.
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Dinner Rolls – Warm, flaky rolls for soaking up any tasty drippings.
Serving Suggestions
Crab stuffed salmon makes an elegant meal for holidays, date nights, or hosting guests. Here are some serving tips:
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Garnish with fresh parsley, chives, or lemon wedges for a pop of color.
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Arrange the salmon fillets over beds of hearty grains like farro or barley.
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Offer small salad greens dressed with a lemony vinaigrette on the side.
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Pour a butter or cream sauce over the salmon for even more richness.
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Accompany with a dry white wine like Chardonnay or Sauvignon Blanc.
Storage and Leftovers
Since seafood is highly perishable, properly storing leftover crab stuffed salmon is important:
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Refrigerate leftovers within 2 hours of cooking. Store in an airtight container.
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Consume leftovers within 3-4 days for the best quality and taste.
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Reheat gently in a 300° oven until warmed through, about 15 minutes.
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The chilled crabmeat filling may firm up. Just loosen and break it up with a fork before reheating if needed.
More Crabtastic Recipes
If you love crab stuffed salmon, try out these other delicious crab recipes:
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Crab Cakes – Classic crab cakes pan fried until golden and crisp.
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Crab Dip – Hot and cheesy crab dip baked with cream cheese, cheese, and spices.
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Crab Salad – Fresh lump crab tossed in a tangy dressing with veggies.
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Crab Rangoon – Crispy wontons filled with cream cheese and crab.
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Crab Boil – Layers of smoked sausage, shrimp, corn, and potatoes steamed in crab broth.
So that covers everything you need to know to make perfect, mouthwatering crab stuffed salmon at home. Just follow the simple steps for an elegant, restaurant-quality meal that will impress your guests. Enjoy this crab-tastic dish on special occasions or anytime you want to treat yourself to something luxurious.
What to serve with stuffed salmon
Oven baked and crab stuffed salmon is a luxurious dish. It only needs some simple side dishes to compliment it. Serve roasted Brussels sprouts, steamed broccoli or asparagus. Try rice pilaf, my crispy oven fries, or buttered noodles with Parmesan and garlic too.
How to make crab stuffed salmon
Place the salmon fillets on a greased baking sheet . Cut a silt down the middle to form a pocket for the crab stuffing.
Make the delicious and delicate tasting filling. Gently combine the crab meat, breadcrumbs, mayonnaise, onion, celery, Dijon mustard , Old Bay seasoning and garlic powder . You still want some lumps of crab in the mixture.
Generously stuff the pocket of the salmon. Mound more of the crab mixture on top of the fish.
Bake for 12 to 15 minutes or until the salmon is cooked.
Remove the salmon from the oven. Sprinkle with parsley and serve with lemon wedges.
- To make stuffing the salmon easy, choose salmon fillets that are at least 2 inches thick and all the same size.
- Stuffed salmon can be made in advance. Prep the salmon, make the crab mixture, and stuff the salmon. Cover it with plastic wrap and store in the refrigerator for up to 6 hours. When ready to serve take the salmon out of the fridge, preheat the oven and bake. You may need to add a few minutes to the cooking time to account for the cold temperature of the fish.
- Use your favorite fish in place of the salmon. Try halibut, cod, red snapper, flounder, swordfish or sea bass.
