Crab Stuffed Salmon

Julie Wunder

This Crab Stuffed Salmon recipe is a fancy restaurant quality dinner that you can make at home in less than 30 minutes. Filled with rich lump crab meat, the buttery salmon is baked to perfection becoming tender and flaky. You will love this elevated salmon dish that's perfect for any holiday or upscale occasion.

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Prep Time 10

Cook Time 15

Total Time 25

Course Dinner

Cuisine American

Servings

Calories 384 kcal

Ingredients

4 salmon fillets, about 6 ounces each
8 ounces lump crabmeat
4 ounces whipped cream cheese
2 teaspoons minced garlic
½ teaspoon onion powder
1 tablespoon lemon juice
1 teaspoon old bay
1 teaspoon dijon mustard
1 egg, beaten
¼ cup fresh parsley, chopped
¼ cup panko breadcrumbs
olive oil cooking spray

Instructions

Preheat the oven to 425 degrees.
Using a sharp knife, cut a ¼ inch deep line into the salmon to form a pocket for the stuffing. Squeeze it open to make room the the crab stuffing.
Spray a baking dish with cooking spray and place the salmon fillets in the pan. Sprinkle with salt, pepper and lemon juice. Drizzle the fish with a small amount of olive oil or spray with olive oil cooking spray.
Next, prepare the crab stuffing by mixing together the whipped cream cheese, garlic, onion powder, lemon juice, old bay, dijon mustard, parsley, and the beaen egg. Then add the panko breadcrumbs.
Then carfully fold the crabmeat into the stuffing mixture, careful to not break up your lumps of crab.
Carefully add the crabmeat mixture on the top of the salmon fillets.
Bake for 15-20 minutes until the fish is flaky and opaque.
Plate the salmon, garnish with parsley and enjoy!

Notes

Storage & Leftovers

Store any leftovers in an airtight container in the fridge for up to three days. This is best enjoyed fresh, but it can be reheated in the microwave or oven. Reheated fish does tend to dry out though.

Freezing

I would not recogmend freezing this dish.

Make Ahead

You can make this entire dish ahead of time and stop just before baking it. Store it in a covered dish in the fridge for up to a day and when you are ready to eat, pop it in the oven. It's a great dish to make ahead for a dinner party or holiday.

Nutrition

Calories: 384kcalCarbohydrates: 7gProtein: 49gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 174mgSodium: 710mgPotassium: 1080mgFiber: 0.5gSugar: 2gVitamin A: 628IUVitamin C: 11mgCalcium: 116mgIron: 3mg

Keyword Crab Stuffed Salmon

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