Crab Stuffed Salmon (Plus VIDEO)

Crab Stuffed Salmon ready in 30 minutes or less makes an excellent weeknight meal. Heart-healthy salmon stuffed with crab, cream cheese, and delicious spices make a gorgeous entre that will make the whole family happy. Even better, this ridiculously mouthwatering dish makes healthy eating a cinch.

Contents… Fast & Easy Crab-Stuffed Salmon Recipe Ingredients Alternative Recipe Ingredients Storage & Serving Instructions FAQs What Pairs Well with Crab-Stuffed Salmon More Southern Seafood Recipes Making Crab Stuffed Salmon From Scratch Watch How To Make It

I recently learned how flavorful wild-caught salmon is because it’s not just the color that’s more intense.

I like to stock up on it when it’s on sale, keep it well-wrapped in the freezer, and experiment with super quick and easy recipes when I’m short on time, like this awesome crab-stuffed salmon.

What really excites me is knowing how good salmon is for my family. I don’t want them to get bored eating the same ol’ same ol’.

This is the perfect way to change things up a bit and keep my hubby and son happy to eat good food at the same time.

Fast & Easy Crab-Stuffed Salmon

We tried this exquisite recipe in an LA restaurant, and you know me, I had to figure out how to make it at home.

The tender and juicy salmon was fabulous on its own, but crab and cream cheese took it straight out of this world.

After playing with the ingredients, this is what I came up with. And I’m pretty proud of the results, if I may say so myself. My family is in full agreement.

Delicious salmon with cream cheese and crab with Creole spices is a show-stopper!

In fact, this crab-stuffed salmon recipe makes the perfect meal to impress guests because you can make the filling the day before. With a butter sauce, it’s even better.

Recipe Ingredients

• Crab – Wonderfully convenient seafood that is prized for its delicately soft and sweet flavor. And even better, it’s low in fat.
• Seasonings – Creole and Cajun Seasonings ramp up the flavor more than a notch or two. Carefully chosen mixes can make boring foods exciting.
• Egg – The perfect binder that holds it all together is the simply elegant and seriously underestimated egg.
• Mayonnaise – Another ideal filling ingredient is Homemade Mayo. The store-bought stuff is okay, but nothing compares to the real thing. My recipe is super easy and incredibly delicious.
• Butter – The perfect addition for a rich buttery texture that complements the buttery crackers. Besides, crab and salmon both go great with butter.
• Veggies – Garlic, green onions, onion, celery, and sweet red peppers not only have exquisite flavor but also add bulk and nutrition to any dish. Feel free to play around with your favorite diced veggies. I like to add a tablespoon or two of chopped fresh parsley, too, if I have it.
• Cream cheese – This deliciously creamy and flavorful ingredient adds bulk and umami to just about any filling. Yum!
• Buttery Crackers – Breadcrumbs would work, but buttery crackers take this Crab-Stuffed Salmon to a new level. They add just the right amount of sweet and buttery goodness.
• Panko Breadcrumbs – The perfect way to bulk up a filling is to add breadcrumbs. But not just any breadcrumb will do in this awesome recipe. Panko breadcrumbs give it a light and crispy texture that is absolutely mouthwatering.
• Parmesan cheese – This seasoning is perfect for adding umami and just the right zing.
• Lemon Wedges – A beautiful garnish should also be useful. Here steps in the lemon wedge for a zingy, citrusy addition to the already amazing Crab-Stuffed Salmon.
• Salt and Pepper – How would we ever make it without this pantry-staple pair? So simple, yet so necessary.
• Salmon – Last but not least, is the main star of this outrageously simple recipe. My favorite is wild-caught Pacific salmon, but you can use what you have available. You can even use the whole filleted salmon. Of course, fresh salmon is excellent, but frozen is better than nothing. Thaw the salmon before assembling, and no one will ever know.

Alternative Recipe Ingredients

• Salmon – If salmon isn’t your favorite fish, most any firm-fleshed fish should work. Chilean sea bass is excellent if you can find it on sale. However, more affordable options are flounder, trout, snapper, and sole.
• Cheese – Cream cheese, chevron, mozzarella, parmesan, feta, fontina. I like to mix at least one soft cheese with good melty cheese and something like parmesan for strong umami. You could even try this with some Swiss or cheddar.
• Gluten- or dairy-free – Omit the cheese and replace breadcrumbs with almond flour—crackers with gluten-free sub.

Storage & Serving Instructions

You can make the filling the day before, but longer than that will make it cry, literally.

If I have any leftover crab-stuffed salmon, it goes in the fridge as soon as dinner is over or within two hours. An airtight container will do the trick, and it should last for up to three days.

Salmon is best reheated in the oven. Stick it in a preheated 300℉/150℃ oven and bake it for about 15 minutes or until the internal temperature is around 130℉/55℃.

Freezing is not the ideal way to save it, but it will work in a pinch. The cream cheese may start to ooze liquid, aka crying or weeping.

FAQs

What Pairs Well with Crab-Stuffed Salmon

I could make a meal on this soul-satisfying dish alone. However, a few sides won’t hurt.

An easy Tossed Salad or oven-roasted veggies like these Green Beans go great with salmon. Rosemary Roasted Potatoes are awesome with this recipe, as is Sauteed Brussels Sprouts.

More Southern Seafood Recipes

• Seafood Gumbo – This incredible stew is all you’ll need to spice up a chilly rainy day. A flavor-filled sauce smothering spicey shrimp, crabs, sausages, and a variety of slow-cooked crunchy vegetables will have you doing the happy dance. This is perfect over rice.
• Seafood Paella – A classic Spanish one-pot recipe that marries saffron-infused Arborio rice, chorizo, shrimp, mussels, and incredible flavors. It’s definitely a must-have for special occasions, but so easy you won’t mind putting it on the rotation.
• Shrimp Po’Boy – Outrageously delicious shrimp piled high on a buttery French roll, then topped with crunchy cabbage, fresh tomatoes, and mouthwatering homemade remoulade sauce.
• Lobster Mac & Cheese – My son’s favorite mac and cheese combined with one of my hubby’s favorites, lobster, perfect for a special occasion soul food meal. I couldn’t resist kicking the flavor up a notch with my homemade Creole seasoning.
• Jambalaya – This Southern Louisiana classic is an amazing one-pot meal with rice tons of flavor. It’s easy enough for every day, yet sumptuous enough for special occasions. A seafood fanatic’s dream come true!

Making Crab-Stuffed Salmon From Scratch

The Crab Stuffing

• Saute the Veggies – Put the butter in a medium skillet over medium heat. As soon as butter melts, add onions, minced garlic, green onions, celery, red pepper, and parsley, sauté for about 3-5 minutes. Let it cool. (Photos 1-3)

• Season the Crab – While the sauteed mix cools, place crab meat in a large bowl. Then season with the Creole Seasoning or lightly salt and pepper. Add egg and mayonnaise. Lightly mix. (Photo 4-8)

• Add Rest of Ingredients – Once the sautéed onion mixture has cooled, take the crab mix out of the refrigerator and mix in the cream cheese, breadcrumbs, and crackers. Add the sautéed onion mix. (Photos 9-10)
• Mix it all Together – Add the parmesan and gently fold in all the ingredients until thoroughly combined. Adjust seasonings with salt and pepper. (Photo 11)

Prepare the Salmon

• Create Pocket in Salmon – With the salmon on a cutting board, cut a slit in the side of the salmon about ¾ quarter deep to form a pocket for stuffing the crab meat. Do not cut all the way through. (Photos 13)
• Season the salmon inside and out with Creole Seasoning and lightly salt, if desired.

• Stuff the Salmon – Use a spoon to stuff the salmon pressing it all the way in. If you have any remaining crab mixture, freeze and use with this stuffed shrimp or another time. (Photo 14-16)

Proceed with the Preferred Method

For Oven Baked Salmon:

• Preheat Oven to 350°F (175°C). Heat an oven-proof skillet or cast iron over medium heat with about 1-2 tablespoons of oil.
• Sear Salmon – Using a kitchen tong, carefully add salmon to the cast iron pan. Place salmon skin side up on the pan, then cook for about 2-3 minutes each, until golden. Flip on the other side, turn the heat off.
• Bake Salmon – Place salmon in the preheated oven and bake for 7-10 minutes or until salmon is cooked through. It will be opaque in the center and flake easily with a fork.

Stovetop

• Heat the Skillet – Heat a cast-iron or skillet over medium heat. Then place salmon in the cast iron skin-side down, and sear salmon for 4-5 minutes. (Photos 17 & 18)
• Finishing Touches – Gently flip and sear the other side, another 4-5 minutes. Flip again to finish cooking, about 4 more minutes or until salmon is flaky.
• Serve – Remove and serve with a salad, seasoned rice, or another desired side dish.

Watch How To Make It

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