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

Scale

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

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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