Overhead shot of salmon on a platter.

Why you’ll love this crab stuffed salmon

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Crab is my all time favorite when it comes to seafood, and I love a good Maryland crab cake, but this easy stuffed salmon is a great way to enjoy all that flavor stuffed into a tender and flaky salmon fillet.

But, my favorite thing about this recipe is how incredibly easy it is to make. You can have the salmon ready to go by the time your oven is preheated.

→ If you like this recipe, you should try these: sweet chili salmon / baked lemon garlic salmon / air fryer crab cakes / shrimp and grits with tomato gravy

Crab stuffed salmon on a platter with lemon wedges and fresh parsley garnishing the platter.

Ingredient notes:

  • Salmon – This recipe makes enough to stuff a whole side of salmon. We bought a salmon filet from Costco and cut it into individual 6 portions. You can also purchase individual portions at your seafood counter.
  • Crab meat – This recipe uses lump crab meat. While you could substitute a lower grade of crab, I don’t recommend it because the filling be less hearty. If you do swap it out, make sure to stir the rest of the stuffing ingredients together before adding the crab.
  • Mayonnaise – This helps bind the crab cake mixture. If you want to make this recipe egg free, feel free to swap the mayo for vegan mayonnaise.
  • Breadcrumbs – Make sure that you’re reading labels if you need this recipe to be dairy free. Many brands of breadcrumbs contain milk, so be sure to buy something safe for you.

Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.

Close up of a salmon fillet stuffed with crab meat.
A salmon fillet stuffed with crab meat on a plate with a serving of asparagus, a lemon wedge and a fork.

Frequently asked questions

How do you keep salmon from drying out in the oven?

The key to juicy salmon is not over cooking it. Salmon only needs to cook to an internal temperature of 125-130˚F. Use a meat thermometer to check that your salmon is done.

Do I need to rinse salmon before cooking?

No, you don’t need to rinse salmon before cooking it. It is a myth that rinsing fish removes unwanted bacteria, but it does nothing more than splash harmful bacteria around your kitchen.

Do you need to flip salmon when baking?

As with most fish, there is no need to flip salmon when cooking it. Fish has a flakey texture and can fall apart quite easily.

Close up of crab stuffed salmon slices on a serving platter.

Complete your meal:

warning: may contain milk

Are your breadcrumbs safe?

Store-bought breadcrumbs are a common source of hidden dairy. It’s less common in panko breadcrumbs, but it’s still possible. Make sure to read your labels carefully before using any ingredients than may contain milk.

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Crab Stuffed Salmon

By: Melissa Belanger
Looking for an easy dinner that will wow you family or guests? This crab stuffed salmon is it. It’s super simple to put together and it’s full of flavor. Serve it with some steamed asparagus and a squeeze of fresh lemon for a light and satisfying meal.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
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Ingredients 

  • 4 – 6 individual salmon fillets
  • 8 ounces crab meat
  • 1/4 cup Panko breadcrumbs
  • 1/4 cup crushed Ritz crackers + extra for topping
  • 1/4 cup mayonnaise, or vegan mayo for egg free
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • Coarse salt
  • Black pepper

Instructions 

  • Prep. Preheat oven to 375˚F and line a baking sheet with parchment paper. Set aside.
  • Make the crab stuffing. Combine the filling ingredients in a mixing bowl. I like to use a fork to stir my filling because it helps break up the lump crab meat. You want it to be slightly shredded in appearance with some smaller lumps remaining.
  • Stuff the salmon. Use a pairing knife to cut pockets into the salmon fillets. Be careful not to cut through to the skin. Divide the crab stuffing between the fillets.
    Top with some extra crushed Ritz crackers and give each a quick spray with olive oil cooking spray to help the breadcrumbs brown while they're in the oven. Then, season the salmon with salt & pepper, to taste.
  • Bake the stuffed salmon. Pop the salmon into a 375˚F oven for 15 – 18 minutes. Bake until the salmon reaches an internal temperature of 125˚F. It should be flaky but still moist.
  • Garnish and serve. Remove the salmon from the oven and allow it to rest for a few minutes. Then, sprinkle some fresh parsley on top (if you want, it's totally optional) and serve with a lemon wedge.

Nutrition

Calories: 276kcal, Carbohydrates: 4g, Protein: 30g, Fat: 14g, Trans Fat: 0.03g, Cholesterol: 78mg, Sodium: 460mg, Fiber: 0.2g, Sugar: 0.4g, Vitamin C: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

A woman wearing a pink sweater smiles excitedly while holding a plate of fresh salad with greens and strawberries, standing at a wooden table beside a delicious turkey salad sandwich.

Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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3 Comments

  1. Kate says:

    If it’s egg free, there should be no mayonnaise. Mayonnaise is made from eggs

    Reply
    1. Melissa Belanger says:

      You are right. Thanks for letting me know, the egg free box has been unchecked!

      Reply
      1. Niecy says:

        It could be vegan mayo, I will try this recipe with the vegan mayo and see how it turns out. 😊

        Reply