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— Updated — by Julie — 16 Comments
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Crab stuffed salmon stuffed with real lump crab meat! Tender, flaky, and flavorful salmon cooked to perfection in under 20 minutes!
Serve it with roasted baby potatoes and veggies for an easy weeknight meal.
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1 Why You’ll Love This Recipe
2 Ingredient Notes
3 How To Make
4 Top Tips For The Perfect Stuffed Salmon
5 Can I Use Another Type Of Fish?
6 Leftovers…
7 More Recipes You Might Enjoy
8 Crab Stuffed Salmon
8.1 Video
Stuffed salmon recipes usually require very little seasoning and can be a bit bland but not this recipe. It’s loaded with flavor! It’s also super easy to make. If you love crab as much as I do, you might enjoy these crab cakes and crab rangoons.
Why You’ll Love This Recipe
- Although lump crab meat and salmon can be pricey, it is much more economical to make at home than ordering it at a restaurant.
- If you’re on a budget, feel free to use imitation crab meat instead of lump crab meat.
- You can omit the bread crumbs for a low-carb and keto-friendly meal.
- It’s one of the most delicious salmon recipes you’ll ever try!
Ingredient Notes
- Salmon – You may use fresh or frozen salmon, just make sure to thaw completely, if using frozen.
- Crab – Although I highly recommend using lump crab meat for this recipe, feel free to use jumbo lump crab or imitation crab meat.
- Mayonaisse – Use hellman’s mayo for best results.
- Cream Cheese – Make sure it’s softened at room temperature. You can use mascarpone cheese instead if you wish.
- Grain Mustard – Optional but adds great flavor.
- Old Bay Seasoning – It’s very salty, so keep that in mind if you want to use more than the suggested amount.
- Egg – Binds everything together.
- Scallions – Can be substituted with shallots or the onions of your choice.
- Bread Crumbs – Helps the crab meat filling hold its shape.
How To Make
- Preheat oven to 400 degrees F. and line a baking sheet with parchment paper.
- In a large bowl, combine the egg, mayonnaise, cream cheese, grain mustard, lemon juice, old bay seasoning, and bread crumbs. Mix until well combined.
- Fold in the green onions, parsley, and lump crab meat gently, cover and chill for about an hour.
- Season the salmon fillets with salt and pepper and slice the salmon fillets lengthwise down the center to create space for stuffing.
- Place the salmon fillets on the prepared baking sheet and stuff the salmon fillets with the crabmeat filling.
- Grate some fresh parmesan cheese on top of the crab meat filling, sprinkle a little oregano and paprika, then bake for about 14 minutes or until fully cooked through.
Top Tips For The Perfect Stuffed Salmon
- Make sure you don’t overcook the salmon otherwise it will become tough and dry. If you see white liquid oozing out of the salmon, it means the salmon is overcooked. Although the white liquid is perfectly safe to consume, keep in mind that the salmon may be on the drier side.
- Season the salmon generously with salt and pepper on all sides before stuffing it.
- Allow the salmon and crab meat to sit at room temperature for at least 20 minutes before baking. Cold salmon and crab meat will cook unevenly.
Can I Use Another Type Of Fish?
If you don’t care for salmon I highly recommend using cod or Chilean sea bass, my favorite! Red snapper, rainbow trout, and flounder are also great fish for this recipe.
Leftovers…
Have any leftovers? Keep crab stuffed salmon fillets in a sealed container in the refrigerator for up to 2 days. Leftovers can be reheated in the microwave, oven, or air fryer.
More Recipes You Might Enjoy
- Pan-seared salmon with lemon butter sauce
- Spicy mustard salmon
- Honey glazed salmon
- Air Fryer Salmon Bites
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me onFacebook,Instagram,orPinterest!
Crab Stuffed Salmon
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Course: Main Dish
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 14 minutes minutes
Total Time: 19 minutes minutes
Servings: 2 servings
Calories: 686kcal
Author: Julie Maestre
This classic Crab Stuffed Salmon recipe is straightforward and simple. It uses minimal spices and has the sweetness of the crab to bring out the flavors of the salmon. The mayo and cream cheese give it a silky texture to prevent it from drying out.
Ingredients
- 1 lb Salmon
- 1 lb Lump Crab
- 1 tbsp Mayonnaise
- 1 tbsp Cream Cheese
- 2 tsp Grain Mustard
- 1/2 tbsp Old Bay Seasoning
- 1/2 Lemon
- 1 Egg
- 1 Green Onion
- 1 tbsp Parsley
- 1/4 cup Bread Crumbs
- Salt and Pepper to taste
- Parmesan Cheese to taste
- Pinch of Paprika
- Pinch of Oregano
Instructions
Preheat oven to 400 degrees F. and line a baking sheet with parchment paper.
In a large bowl, combine the egg, mayonnaise, cream cheese, grain mustard, lemon juice, old bay seasoning, and bread crumbs. Mix until well combined.
Fold in the green onions, parsley, and lump crab meat gently, cover and chill for about an hour.
Season the salmon fillets with salt and pepper and slice the salmon fillets lengthwise down the center to create space for stuffing.
Place the salmon fillets on the prepared baking sheet and stuff the salmon fillets with the crabmeat filling.
Grate some fresh parmesan cheese on top of the crab meat filling, sprinkle a little oregano and paprika, then bake for about 14-15 minutes or until fully cooked through.
Video
Nutrition
Calories: 686kcal | Carbohydrates: 14g | Protein: 92g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 312mg | Sodium: 2252mg | Potassium: 1668mg | Fiber: 1g | Sugar: 2g | Vitamin A: 610IU | Vitamin C: 33.8mg | Calcium: 194mg | Iron: 4.9mg
Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!
Reader Interactions
Comments
Jess Gicola says
Hi Julie,
Making this for Christmas Eve dinner along with sauteed kale w/garlic and mushrooms and linguine with clam sauce, cant wait its going to be delicious. I’m going to look up some more of your recipes.Merry Christmas!!!!!!!
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Aleneb says
In the oven now. So easy to make. Thanks!Reply
SaDonna Henderson says
Making now 🥰🥰🥰
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Renee says
This has been the base recipe for our Easter and Xmas menu for several years now. Only changes I made were to sometimes add a bit more cream cheese and mayo. I also can’t eat grains or dairy so regretfully omitted the parmesan and substituted almond flour for the breadcrumbs. Thank you for an awesome recipe that my family has enjoyed repeatedly!
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Julie says
This comment made my day Renee! Thank you so much for the kind words, so glad you guys enjoy this recipe.
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Renee says
It’s almost time for Xmas dinner and I can’t wait to make your recipe again! I highly recommend to others for this busy time of year bc it’s SO easy, elegant and delicious!! Thanks for all you do, Julie!!
Suzanne K says
This is really good! My whole family loves it!Reply
Jen says
5 Star recipe for fresh caught Strip bass !! Was tired of the same old grilled fish. This was as good as our favorite restaurant. I did double the cream cheese and mayo and added a bit more breadcrumbs. Oh and tiny bit of chopped roasted pepper mixed in if only for color .
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Brian Savary says
Owesome!Reply
Jaime says
Very good recet I like so much
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Gloria says
Love this recipe! My husband is picky when it comes to my cooking but he gave me a high five and a two thumbs up! He’s asked that I fix it again real soon! By the way, I tied each end together to create a center pocket for my filing.
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Julie says
I’m thrilled you and your husband enjoyed this recipe so much! Thanks for stopping by 🙂
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Sheba says
awesome recipe Julie 🙂 keep it up.Reply
Julie says
Thanks 🙂
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Karina Vargas says
I used this recipe and it was amazing !!! I didn’t use the mustard grans because I don’t like the mustard taste . I did what you said and also made crab cakes with the leftnover crabs !!!! Everyone loved itReply
Julie says
So glad you and your family enjoyed this recipe Karina! Thanks for the feedback 🙂
Reply