What I love about crab stuffed salmon
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.
Here’s what you’ll need to make it
- 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.
- 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.
How to make crab stuffed salmon
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.
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.
FAQs and tips on making crab stuffed salmon
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.
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.
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.
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
1 teaspoon Old Bay seasoning
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley
In a mixing bowl, stir together the crab meat, breadcrumbs, Ritz crackers, mayonnaise, Old Bay, lemon juice and parsley until combined.
Use a pairing knife to cut a pocket into the thicker portion of each piece of salmon, making sure not to cut through the fillet completely.
Divide the filling mixture between the salmon fillets and top with a sprinkle of crushed Ritz. Then, quickly spray each top with cooking spray.
Season the salmon with salt & pepper, to taste.
Bake stuffed salmon for 15 – 18 minutes, or until the salmon has reached an internal temperature of 125˚F.
Remove from oven and allow it to rest for about 5 minutes. Garnish with fresh parsley and serve with a lemon wedge.
- Category: Main Course
- Method: Baking
- Cuisine: American
- Serving Size:
- Calories: 519
- Sugar: 0.4 g
- Sodium: 535.4 mg
- Fat: 21.6 g
- Saturated Fat: 3.8 g
- Carbohydrates: 3.5 g
- Fiber: 0.2 g
- Protein: 72.9 g
- Cholesterol: 170.9 mg
Keywords: crab stuffed salmon, stuffed salmon, stuffed salmon recipe, dairy free salmon, dairy free crab stuffed salmon, dairy free salmon recipe, salmon stuffed with crab
Published: March 28, 2022. Updated: September 15, 2022.
This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.