Crab Stuffed Salmon is a true culinary delight, combining fresh crab's richness with perfectly cooked salmon's flaky texture. The creamy, savory stuffing provides a delectable contrast to the delicate flavor of the fish, while the golden brown exterior adds visual appeal. This dish will impress at dinner parties or make a weeknight meal feel extra special.
Ingredients:
Salmon:
- 2 (6-ounce) salmon fillets, skin on (or off if preferred)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Crab Stuffing:
- 8 ounces lump crab meat, picked over for shells
- ½ cup mayonnaise
- ¼ cup panko breadcrumbs
- 2 tablespoons chopped chives
- 1 tablespoon lemon juice
- ½ teaspoon Old Bay seasoning
- Pinch of cayenne pepper (optional)
Garnish:
- Fresh dill or parsley
Instructions
- Prep the Salmon: Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pat salmon fillets are dry and seasoned with salt and pepper.
- Make the Stuffing: In a medium bowl, gently combine crab meat, mayonnaise, panko breadcrumbs, chives, lemon juice, Old Bay seasoning, and cayenne pepper (if using).
- Stuff the Salmon: Using a sharp knife, carefully cut a lengthwise pocket into each salmon fillet, careful not to cut all the way through. Generously stuff the crab mixture into the pockets.
- Bake to Perfection: Drizzle the stuffed salmon with olive oil. Bake for 15-20 minutes until the salmon is opaque and flakes easily with a fork.
- Garnish and Enjoy: Sprinkle with fresh herbs and serve immediately.
Tips:
- Use fresh, high-quality crab meat for the best flavor.
- For extra crispy salmon, broil on high for 2-3 minutes.
- Serve with your favorite sides, like roasted vegetables or a simple green salad.
