Stuffing salmon with crab meat is an elegant and delicious way to enjoy seafood, The combination of flaky salmon with the sweet taste of crab makes for a mouthwatering meal that looks impressive but is surprisingly easy to make,
In this article I’ll provide a step-by-step guide on how to stuff salmon fillets with a rich crab filling to take this dish to the next level. I’ll also share tips for choosing high-quality salmon and crab meat, plus serving suggestions to complete the meal.
Benefits of Salmon and Crab
There are many good reasons to enjoy salmon and crab meat:
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Salmon is high in omega-3 fatty acids, which are beneficial for heart and brain health. It also provides an excellent source of protein.
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Crab meat is low in fat and calories but packed with minerals like zinc, copper, and magnesium. It also contains some omega-3s.
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Stuffing salmon with crab gives you the best of both – the delicious, flaky texture of salmon with the sweet succulence of crab.
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This dish looks elegant and complex but is surprisingly simple to pull together.
Ingredients You’ll Need
Stuffing salmon fillets with crab filling requires just a few basic ingredients:
- Salmon fillets, about 4-6 ounces each
- Lump crab meat or canned crab meat, drained
- Crackers (Ritz or saltines), crushed
- Mayonnaise
- Dijon mustard
- Lemon juice
- Chopped parsley
- Old Bay seasoning
- Salt and pepper
That’s it! The key is to start with fresh, high-quality salmon and crab.
How to Choose Salmon and Crab Meat
For the salmon: Look for thick, center-cut fillets that are bright pink or orange-red in color. The flesh should look moist and firm, not dull or mushy. Smell the salmon to check for freshness – it should smell like the ocean, not fishy or ammonia-like.
For the crab: Lump or jumbo lump crab meat provides the best texture, though canned crab works too. Make sure the crab smells fresh and sweet, not fishy. Avoid crab meat with additives or fillers.
Step-by-Step Instructions
Follow these simple steps for crab-stuffed salmon success:
1. Make the crab filling: Mix together the crab meat, cracker crumbs, mayonnaise, mustard, lemon juice, parsley, Old Bay and salt and pepper. Chill for 30 minutes to firm up.
2. Prepare the salmon: Rinse the salmon and pat dry with paper towels. With a sharp knife, cut a pocket into the side of each fillet without cutting all the way through.
3. Stuff the salmon: Use a spoon to fill the pocket of each fillet generously with the chilled crab filling. You can even mound some on top.
4. Bake: Place on an oiled baking sheet and bake at 400°F for 15-20 minutes until salmon flakes easily. For color, broil for 1-2 minutes.
5. Finish and serve: Garnish with lemon and parsley. Serve with rice pilaf, roasted veggies or a fresh salad.
Helpful Tips and Tricks
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Make sure the salmon is dry before stuffing so the filling doesn’t get watery.
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When cutting the pocket, take care not to slice through both sides – leave the bottom and sides intact.
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Pack the filling tightly so it doesn’t fall out during cooking. Skewers can help hold the pocket open.
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Check for doneness early – salmon overcooks quickly. It should still be moist inside when done.
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Let the stuffed salmon rest for 5 minutes after baking – this improves the texture.
Perfect Side Dishes
Crab-stuffed salmon deserves some delicious accompaniments like:
- Rice pilaf or risotto – try lemon-herb or wild rice blends
- Pasta tossed with olive oil, garlic and Parmesan
- Roasted asparagus, Brussels sprouts or green beans
- A fresh green salad with a light vinaigrette dressing
- Garlic mashed potatoes or roasted red potatoes
A crisp white wine or sparkling rosé are also excellent pairings with seafood.
Common Questions
What kind of crab meat works best? Lump crab meat provides the best texture, though canned crab meat can also be used. Avoid imitation crab which lacks flavor.
How long should I bake it? Cook at 400°F for 15-20 minutes until salmon is opaque and flakes easily. Thickness affects cooking time.
Can I use frozen salmon? Yes, just be sure to thaw it completely first and pat dry. Frozen salmon works very well.
Should it be baked covered or uncovered? Uncovered allows the top to brown, but covered then uncovered also works. Tenting with foil helps prevent overcooking.
An Elegant yet Easy Seafood Meal
Stuffing salmon fillets with a rich crab filling elevates this dish to new heights while still being easy enough for a weeknight. With a few simple tips for choosing quality seafood and constructing the crab filling, you can have restaurant-worthy crab-stuffed salmon on the table that looks and tastes incredible. Serve it with fresh, vibrant sides for a meal full of flavor and healthy omega-3s.
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Cooking times can vary depending on the thickness of the salmon fillets and the cooking method. Generally, it takes around 15-20 minutes to cook in an oven preheated to 375°F (190°C). Make sure the salmon reaches an internal temperature of 145°F (63°C) for safe consumption.
Atlantic salmon is a common choice for crab stuffed salmon. It has a mild and buttery flavor, which complements the crab stuffing nicely.Sockeye salmon is known for its vibrant red color and rich flavor. While it has a stronger flavor compared to Atlantic salmon, it can still work well with crab stuffing.Coho salmon has a milder taste than sockeye but is slightly more flavorful than Atlantic salmon. It’s a good balance for those who want a bit more salmon flavor in the dish.
Yes, you can prepare the crab stuffing a day in advance, then stuff the salmon just before cooking.
This recipe was created with several restrictions in mind. Rice is gluten-free, mayonnaise is used instead of cream cheese, and dairy-free butter can be used if needed or left off entirely.
Allow salmon to cool completely and place in an airtight container. Store in the refrigerator for up to 2 days. Reheat in the microwave for 45 to 60 seconds, or in an air fryer using the reheat function.
A crisp white wine like Chardonnay or Sauvignon Blanc pairs nicely with the flavors of crab stuffed salmon. Alternatively, a light Pinot Noir can complement the dish.
How to make salmon with crab stuffing
Preheat oven to 375° F. Brush a baking dish with olive oil and set aside.
In a large bowl, combine crab meat, rice, bell pepper, onion, and mayonnaise. Mix until well combined.
Slice salmon fillets down the center lengthwise with a sharp knife to create a hole for the stuffing mixture.
Scoop the crab mixture and stuff the the center of each salmon fillet.
Sprinkle with paprika, chili powder, and black pepper.
Place in the oven and bake for 14 minutes. Check the internal temperature with a digital thermometer to see where you are at.
Place a pat of butter on top of the crab filling and grate lemon zest over the top. Return to the oven and bake for an additional 2 to 4 minutes until the salmon is cooked through and the internal temperature reaches 145°F.
Drizzle the melted butter over top of the salmon fillet, squeeze lemon juice over the top, and sprinkle with chopped parsley.
This crab-stuffed salmon recipe was created as a date night, dinner for two, but can easily be doubled or tripled if needed.
- Choose salmon filets that are similar in thickness so they cook evenly.
- Substitute southwest seasoning, old bay seasoning, or your favorite seasoning mix for the chili powder and paprika.
- Use any fresh herbs that you like in place of the parsley.
- Stuffed salmon can also be baking on a baking sheet lined with parchment paper if you prefer.
- For shrimp and crab stuffed salmon: substitute cooked cocktail shrimp for half of the crab.