If you’re looking to impress with something that’s both elegant and surprisingly simple, this Crab Stuffed Salmon Recipe is a total game-changer. I love this recipe because it turns ordinary salmon fillets into a show-stopping dish with a melt-in-your-mouth crab filling that feels straight from a seafood bistro. You’ll find that it’s perfect for weeknight dinners or special occasions where you want something that looks fancy but comes together in just 30 minutes.
Why You’ll Love This Recipe
- Quick & Easy to Make: Ready in just 30 minutes, so you can have an elegant meal without fuss.
- Rich, Flavorful Filling: The crab mixture is creamy, garlicky, and perfectly seasoned for a luxurious bite.
- Versatile & Crowd-Pleasing: My family goes crazy for this, and it suits any gathering or weeknight treat.
- Healthy, Protein-Packed: Salmon and crab make this dish both indulgent and nourishing.
Ingredients You’ll Need
I’ve found that these fresh ingredients work beautifully together — the creamy texture of cream cheese balances the delicate crab, while the Old Bay seasoning adds just the right kick. When shopping, try to get fresh lump crab meat for the best texture and flavor.
- Salmon Fillets: Skinless and fresh are best; I recommend 6 oz portions so they cook evenly.
- Lump Crab Meat: Fresh or high-quality canned crab gives you that sweet, tender bite.
- Cream Cheese: Room temperature cream cheese blends easily for a smooth filling.
- Egg: Helps bind the crab stuffing without overpowering the flavor.
- Creme Fraiche or Mayonnaise: Adds moisture and richness to the filling.
- Garlic: Fresh minced garlic brings a nice aromatic punch.
- Parsley: Chopped fresh parsley brightens the crab stuffing and finishes the dish.
- Old Bay Seasoning: Classic seafood seasoning that’s my go-to for crab dishes.
- Lemon Zest: Adds a fresh citrus note that lifts all the flavors.
- Ritz Crackers or Panko Breadcrumbs: Provides a gentle crunch and helps keep the filling together.
- Kosher Salt & Black Pepper: Season generously for balanced flavor.
- Chives: Thinly sliced for a pretty, mild onion garnish.
Variations
I like to switch things up sometimes and make the crab stuffing a bit more decadent or fit different dietary needs. Feel free to experiment — it’s easy to tailor this recipe to your taste buds or what’s in your pantry.
- Add Cheese: My family loves adding a bit of shredded mozzarella or parmesan in the crab mix for extra gooeyness.
- Low Carb Swap: Use crushed pork rinds instead of crackers to keep it keto-friendly.
- Herb Variations: Try dill or tarragon instead of parsley for a fresh twist.
- Spicy Kick: Add a pinch of cayenne or some chopped jalapeño to the crab stuffing if you like heat.
How to Make Crab Stuffed Salmon Recipe
Step 1: Whip Up the Crab Mixture
Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper—that’ll help with easy cleanup. In a medium bowl, combine the cream cheese, beaten egg, and crème fraîche. Then add the minced garlic, chopped parsley, Old Bay seasoning, and lemon zest. Stir everything until it’s beautifully smooth. Now fold in the lump crab meat and crushed Ritz crackers gently—don’t overmix or you’ll mash up the crab too much. This mixture is where the magic happens, so take your time to get it well combined.
Step 2: Prepare the Salmon for Stuffing
Pat the salmon fillets lightly with paper towels to remove excess moisture — this helps the seasoning stick better. Using a sharp paring knife, carefully slice a pocket along the top lengthwise, making sure not to cut all the way through; you want a nice little cavity for the filling. Season the salmon generously with kosher salt and freshly ground black pepper — trust me, don’t skimp here because this simple seasoning makes all the difference.
Step 3: Stuff and Arrange the Salmon
Divide the crab mixture evenly and stuff each salmon pocket. You should get about a third to half a cup of filling per fillet, plenty to create that luxurious bite in every mouthful. Place the stuffed fillets on your lined baking sheet with a little space between them so they cook evenly.
Step 4: Bake Until Just Perfect
Slide the tray into the preheated oven and bake for around 15 to 18 minutes — you’re aiming for the salmon to hit about 120°F internal temperature for medium-rare and a tender texture. If you want that golden, bubbly topping, switch on the broiler during the last 1-2 minutes, but keep a close eye so it doesn’t burn. Remove from oven, let it sit just a minute or two, and it’s ready to wow.
Pro Tips for Making Crab Stuffed Salmon Recipe
- Use Room Temperature Cream Cheese: This really helps avoid lumps in your crab mixture for a silky smooth filling.
- Don’t Overstuff the Salmon: Filling too much makes it tough to seal and can cause crab mixture to leak while baking.
- Check Internal Temperature: Investing in a digital thermometer ensures perfectly cooked salmon every time.
- Dry Salmon Properly: Patting the fillets dry helps the seasoning stick and prevents watery stuffing.
How to Serve Crab Stuffed Salmon Recipe
Garnishes
I always finish this dish with a sprinkle of fresh parsley and thinly sliced chives — not only do they add a pop of color, but the fresh herbs brighten that creamy crab filling perfectly. Don’t forget a few lemon wedges on the side; squeezing a bit of fresh lemon juice right before eating adds a lovely zesty punch every time.
Side Dishes
Pair this with crispy roasted potatoes or a garlicky green bean almondine. A simple side of sautéed asparagus or a light mixed green salad dressed with lemon vinaigrette balances out the richness beautifully. Trust me, these sides round out the meal so it feels complete without overpowering the delicate crab and salmon flavors.
Creative Ways to Present
For dinner parties, I like to plate the crab stuffed salmon on a long serving platter garnished with fresh herbs and thin lemon slices for the wow factor. Another idea is serving individual fillets on top of risotto or creamy polenta — it makes the meal feel luxe, and guests never forget it.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare in my house), store them airtight in the fridge within two hours of cooking. I recommend eating them within 2 days for the best texture and freshness.
Freezing
I’ve tried freezing unbaked crab stuffed salmon, wrapped tightly in plastic wrap and foil — it freezes well up to 1 month. Just thaw overnight in the fridge before baking. Freezing cooked leftovers is trickier as salmon texture changes, but it’s possible if you’re in a pinch.
Reheating
To reheat, I gently warm leftovers in a low oven (around 275°F) for about 10 minutes, covered loosely with foil. This helps keep the salmon moist and avoids drying out the crab stuffing. Microwaving can work, but the texture won’t be quite as nice.
FAQs
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Can I use frozen crab meat in this Crab Stuffed Salmon Recipe?
Yes, you can use frozen crab meat if fresh isn’t available. Just make sure to thaw it fully and drain any excess liquid before mixing to avoid a watery filling.
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What if I can’t find Old Bay seasoning?
If Old Bay isn’t handy, you can substitute with a mix of paprika, celery salt, black pepper, and a pinch of cayenne pepper to mimic the classic flavors.
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How do I know when the salmon is cooked perfectly?
Using a kitchen thermometer, cook salmon to an internal temperature of 120°F for tender, slightly medium-rare fish. If you prefer it more done, 130-135°F is fine but avoid overcooking to keep it juicy.
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Can I prepare this recipe ahead of time?
Absolutely! You can prepare the crab mixture and stuff the salmon a few hours before baking. Keep it refrigerated until ready to bake for maximum freshness.
Final Thoughts
This Crab Stuffed Salmon Recipe has quickly become one of my favorite go-to dishes when I want to treat myself or impress guests without stress. It’s rich, flavorful, and comes together so fast that it feels like a kitchen win every time. Honestly, once you try it, you’ll be surprised at how easy it is to elevate simple salmon into something a little extra special — so grab those ingredients and give it a whirl. I promise, your taste buds (and your dinner guests) will thank you!
Print
Crab Stuffed Salmon Recipe
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This 30-Minute Melt-In-Your-Mouth Crab Stuffed Salmon is a luxurious yet easy-to-make dinner that features tender salmon fillets generously stuffed with a rich, creamy crab mixture. Baked to perfection, this dish combines the delicate flavors of fresh lump crab meat, cream cheese, and Old Bay seasoning, delivering an elegant, restaurant-quality meal you can prepare at home in under half an hour.
Ingredients
Salmon and Filling
- 5 salmon fillets (6 oz each, skin removed)
- 8 oz fresh lump crab meat
- 4 oz cream cheese, room temperature
- 1 large egg, lightly beaten
- 1 Tbsp crème fraîche or mayonnaise
- 2 small cloves garlic, minced (about 1 Tbsp)
- 2 Tbsp chopped parsley, plus more for serving
- 1 tsp Old Bay seasoning
- 1 medium lemon, zested (about 1-2 tsp), plus lemon wedges for serving
- 3 Tbsp crushed Ritz crackers (about 8 crackers) or Panko breadcrumbs
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- Thinly sliced chives for garnish
Instructions
- Make the crab mixture: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. In a medium bowl, combine cream cheese, beaten egg, crème fraîche or mayonnaise, minced garlic, chopped parsley, Old Bay seasoning, and lemon zest. Stir until very well mixed. Gently fold in the lump crab meat and crushed Ritz crackers or Panko breadcrumbs. Set aside this crab stuffing.
- Prepare the salmon: Pat the salmon fillets dry with a paper towel. Using a paring knife, carefully cut a long slit down the middle on top of each fillet to create a pocket, being careful not to cut all the way through—leave about ½ to ¾ inch of salmon on either side. Season each fillet liberally with kosher salt and black pepper.
- Stuff the salmon: Evenly divide the crab mixture among the five salmon fillets, stuffing the mixture into each pocket. You should have about ⅓ to ½ cup of filling per fillet. Place each stuffed salmon fillet onto the prepared baking sheet.
- Bake the salmon: Place the baking sheet in the preheated oven and bake for 15-18 minutes, until the salmon reaches an internal temperature of 120°F for medium-rare doneness. Optionally, broil for a minute or two at the end to achieve a golden-brown topping.
- Garnish and serve: Sprinkle the finished salmon with additional chopped parsley or sliced chives. Serve immediately with lemon wedges. Enjoy as is or pair with lemon beurre blanc sauce for added elegance.
Notes
- This recipe creates a rich and indulgent meal that tastes like it’s from a restaurant but is easy enough for a weeknight dinner.
- The crab mixture is creamy and flavorful, giving the salmon a moist, tender texture with a crisp golden crust if broiled.
- To complement the dish, serve with crispy roasted potatoes and seasonal vegetables.
- Using fresh lump crab meat enhances the taste and texture; canned crab can be substituted but will slightly alter the flavor.
- The salmon should be cooked to medium-rare for optimum tenderness and moisture retention.
Nutrition
- Serving Size: 1 stuffed salmon fillet
- Calories: 425 kcal
- Sugar: 2 g
- Sodium: 622 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 0.3 g
- Protein: 46 g
- Cholesterol: 173 mg
