If you’re on the hunt for a dinner that’s both elegant and effortless, let me introduce you to my absolute favorite Crab Stuffed Salmon Recipe. It’s a dreamy combo of tender salmon and rich, savory crab filling that’s perfect for impressing guests or just treating yourself on a weeknight. Trust me, once you try it, you’ll find it hard to go back to plain salmon—this dish is a total game-changer!
Why You’ll Love This Recipe
- Simplicity Meets Sophistication: You get fancy flavors with minimal fuss in the kitchen.
- Perfect Texture: The creamy crab filling paired with flaky salmon is melt-in-your-mouth heaven.
- Customizable: Easily adapt ingredients and seasonings to fit your taste or dietary needs.
- Crowd-Pleaser: My family goes crazy for this as a special occasion meal or a casual weekend treat.
Ingredients You’ll Need
This recipe blends fresh seafood with creamy, tangy, and zesty ingredients to make a filling that perfectly complements the salmon without overpowering it. A few key pantry staples like Old Bay and Ritz crackers add a classic touch and crunch.
- Salmon Fillets: Skin removed for ease of stuffing and clean presentation.
- Lump Crab Meat: Fresh if possible for the best texture and flavor, but canned works in a pinch.
- Cream Cheese: Brings richness and helps bind the stuffing together smoothly.
- Egg: Lightly beaten to add moisture and help the filling set as it bakes.
- Creme Fraiche or Mayonnaise: Adds a slight tang and creaminess—creme fraiche is my personal favorite.
- Garlic: Freshly minced to boost flavor without overpowering the crab.
- Parsley: Freshly chopped for brightness and a touch of color.
- Old Bay Seasoning: Classic seafood seasoning that brings nostalgic, familiar flavors to the dish.
- Lemon Zest: Adds a fresh citrus pop that lifts the entire recipe.
- Ritz Crackers or Panko Breadcrumbs: Provide a delicate crunchy texture inside the filling.
- Kosher Salt and Black Pepper: To season the salmon perfectly before stuffing.
- Chives: Thinly sliced for garnish and gentle onion notes.
Variations
One of the best things about this Crab Stuffed Salmon Recipe is how easy it is to play around with. I love switching up the herbs or trying different crunchy coatings to keep things fun and tailored to what I have on hand.
- Adding Fresh Dill: My family adored the subtle, fresh kick dill gave this dish when I tried it during springtime.
- Swap Creme Fraiche for Greek Yogurt: If you want a lighter version, yogurt works well and adds a nice tang.
- Use Gluten-Free Crackers or Almond Meal: For a gluten-free twist that still nails the crunch.
- Spicy Crab Filling: I’ve added a pinch of cayenne and some minced jalapeño for a subtle heat that wakes up the flavors beautifully.
How to Make Crab Stuffed Salmon Recipe
Step 1: Make the Creamy Crab Filling
Start by preheating your oven to 350°F (177°C) and lining a baking sheet with parchment paper—trust me, it makes cleanup a breeze. In a medium bowl, combine the cream cheese, beaten egg, creme fraiche, minced garlic, parsley, Old Bay, and fresh lemon zest. Stir everything until it’s completely smooth and well mixed. Gently fold in the lump crab meat and crushed Ritz crackers or panko crumbs. Don’t overmix here; you want the crab lumps to stay intact and visible in the mixture. Set it aside while you prep the salmon.
Step 2: Prep and Season Your Salmon
Pat each salmon fillet dry with paper towels—this is crucial so that the seasoning sticks and the fish bakes up nicely. Now, take a sharp paring knife and carefully cut a slit down the center-top of each fillet, creating a pocket for that luxurious crab filling. Be gentle and leave about half to three-quarters of an inch on either side so the salmon stays together. Season all sides of the salmon generously with kosher salt and freshly ground black pepper.
Step 3: Stuff and Bake to Perfection
Divide your crab mixture evenly and stuff it right into the pockets you made in the salmon. You’ll want about a third to a half-cup of filling per fillet—don’t be shy, it’s the best part! Place each stuffed fillet on your prepared baking sheet and pop it in the oven. Bake for about 15 to 18 minutes, or until the salmon reaches medium-rare at 120°F internal temperature. If you love a golden crust, switch to broil for the last minute or two, keeping a close eye so it doesn’t burn.
Step 4: Garnish and Serve
Once out of the oven, sprinkle the salmon with extra chopped parsley or fresh chives, and don’t forget those bright lemon wedges! A squeeze of lemon juice just before eating elevates all the flavors. If you want to go the extra mile, a drizzle of lemon beurre blanc on the side will make your guests think you’ve summoned a five-star chef right to your kitchen.
Pro Tips for Making Crab Stuffed Salmon Recipe
- Avoid Wet Crab Meat: I learned the hard way that too much moisture in crab can make your filling soggy—always drain it well.
- Don’t Overstuff: Stuffing too much can cause the pocket to burst; give your fillets enough room to hold the filling snugly.
- Use a Thermometer: Salmon can quickly overcook, so checking internal temperature ensures perfect flaky texture every time.
- Rest Before Serving: Let salmon rest a few minutes after baking to lock in juices and keep it moist.
How to Serve Crab Stuffed Salmon Recipe
Garnishes
I always finish with fresh chopped parsley and thinly sliced chives for that pop of color and gentle onion flavor. Lemon wedges are a must; a little squeeze right before biting into the salmon brightens everything up beautifully.
Side Dishes
This dish pairs beautifully with roasted asparagus, garlicky green beans, or crispy new potatoes. My go-to is always a light quinoa salad or a simple citrusy arugula salad to balance the richness of the crab and salmon.
Creative Ways to Present
For special occasions, I like to plate each salmon fillet over a smear of lemon herb aioli and garnish with edible flowers or microgreens. It instantly makes the meal feel elegant and restaurant-worthy — plus, everyone loves a little extra wow factor!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (they’re usually gone pretty fast at my house!), store them in an airtight container in the fridge for up to 2 days. I recommend keeping the lemon wedges separate to maintain their freshness.
Freezing
I don’t usually freeze crab stuffed salmon because the texture can change after thawing, but if you need to, freeze before baking. Wrap tightly in plastic and foil, and bake straight from frozen, adding a few extra minutes to the cook time.
Reheating
Warm leftovers gently in a low oven (about 275°F) covered loosely with foil, or in a microwave at 50% power to avoid drying out the salmon. A quick spritz of water or a dab of butter helps keep things moist during reheating.
FAQs
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Can I use frozen crab meat for this Crab Stuffed Salmon Recipe?
Absolutely! Just make sure to thaw it completely and drain off any excess liquid to avoid soggy filling. Patting it dry with paper towels helps keep the texture just right.
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What if I don’t have Old Bay seasoning?
Old Bay adds a uniquely savory and slightly spicy flavor, but you can substitute with a mix of paprika, celery salt, black pepper, and a pinch of cayenne pepper. It won’t be the exact same, but it’ll still taste great!
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How do I know when the salmon is perfectly cooked?
The best way is to use a kitchen thermometer; the salmon is medium-rare at about 120°F and goes up to 130°F for medium. The fish should flake easily but still be moist inside.
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Can I prepare the crab filling ahead of time?
Yes! You can make the filling a few hours in advance and keep it covered in the fridge. Just bring it to room temperature before stuffing the salmon for best results.
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What sides do you recommend with Crab Stuffed Salmon?
Roasted veggies like asparagus or green beans, a fresh salad, or light grains such as quinoa or couscous work perfectly to balance the rich flavors of the stuffed salmon.
Final Thoughts
This Crab Stuffed Salmon Recipe is one of those dishes that makes you feel like a kitchen rockstar without spending hours cooking. I love how the flaky salmon pairs so beautifully with the creamy, flavorful crab filling — it’s truly a melt-in-your-mouth experience. Whether you’re cooking for a special occasion or just want to treat yourself during a busy week, this recipe delivers every time. Give it a try and you might just find it becoming your new go-to for showstopping seafood dinners!
Print
Crab Stuffed Salmon Recipe
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This 30-Minute Melt-In-Your-Mouth Crab Stuffed Salmon recipe combines fresh, flaky salmon fillets with a rich and creamy crab filling made from lump crab meat, cream cheese, and seasonings. Baked to perfection with a golden crust, this elegant dish is perfect for a gourmet weeknight dinner or special occasion, offering a delicious balance of seafood flavors complemented by fragrant herbs and citrus.
Ingredients
Salmon Fillets
- 5 salmon fillets (6 oz each, skin removed)
Crab Stuffing
- 8 oz fresh lump crab meat
- 4 oz cream cheese (room temperature)
- 1 large egg (lightly beaten)
- 1 Tbsp creme fraiche (or mayonnaise)
- 2 small cloves garlic (minced, about 1 Tbsp)
- 2 Tbsp chopped parsley
- 1 tsp Old Bay seasoning
- 1 tsp lemon zest (from 1 medium lemon)
- 3 Tbsp crushed Ritz crackers (about 8 crackers) or 3 Tbsp Panko breadcrumbs
Seasoning for Salmon
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
Garnish
- Chopped parsley or thinly sliced chives
- Lemon wedges for serving
Instructions
- Make the crab mixture. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. In a medium bowl, combine the cream cheese, beaten egg, creme fraiche (or mayonnaise), minced garlic, chopped parsley, Old Bay seasoning, and lemon zest. Stir thoroughly until well mixed. Gently fold in the lump crab meat and crushed Ritz crackers or Panko crumbs, making sure not to overmix. Set this mixture aside.
- Prepare the salmon. Pat the salmon fillets dry with paper towels on both sides. Using a sharp paring knife, cut a long slit down the center of the top of each fillet to create a pocket, taking care not to slice all the way through—the sides should remain intact to hold the stuffing. Season all sides of each fillet generously with Kosher salt and freshly ground black pepper.
- Stuff the salmon. Evenly divide the crab mixture among the salmon fillets, stuffing the filling carefully into each pocket. You should use about ⅓ to ½ cup of the crab mixture per fillet. Place the stuffed salmon fillets on the prepared baking sheet, spacing them evenly.
- Bake the salmon. Place the baking sheet in the preheated oven and bake the salmon until the internal temperature reaches 120°F for medium-rare doneness, approximately 15 to 18 minutes. If desired, switch to the broil setting for the last 1-2 minutes to achieve a gorgeous golden-brown crust on top.
- Garnish and serve. Sprinkle the baked salmon with additional chopped parsley or thinly sliced chives. Serve immediately with fresh lemon wedges on the side. This dish is delicious on its own or accompanied by lemon beurre blanc sauce, crispy potatoes, and seasonal vegetables.
Notes
- This crab stuffed salmon recipe combines elegant, restaurant-quality flavors with simple preparation, perfect for impressing guests or a special weeknight meal.
- The rich crab filling is creamy and flavorful, baking into the salmon to create a moist, tender dish with a delightful golden crust.
- For best results, use fresh lump crab meat, but high-quality canned crab can be substituted if necessary.
- Using Ritz crackers adds buttery flavor and crispness; alternatively, Panko breadcrumbs provide a lighter texture.
- Make sure to not cut completely through the salmon fillets when making the pocket to ensure the stuffing stays inside during baking.
- Internal salmon temperature of 120°F ensures medium-rare doneness; cook longer for a more well-done texture as preferred.
- Serve with side dishes such as crispy roasted potatoes and seasonal vegetables for a complete meal.
Nutrition
- Serving Size: 1 stuffed salmon fillet
- Calories: 425 kcal
- Sugar: 2 g
- Sodium: 622 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 0.3 g
- Protein: 46 g
- Cholesterol: 173 mg
