30-Minute Melt-In-Your-Mouth Crab Stuffed Salmon Recipe
This 30-Minute Melt-In-Your-Mouth Crab Stuffed Salmon is a delicious and elegant seafood dish featuring tender salmon fillets stuffed with a creamy mixture of lump crab meat, cream cheese, and herbs. Baked to perfection, this recipe combines rich flavors with a buttery texture, enhanced by a hint of Old Bay seasoning and fresh lemon zest. It’s perfect for a quick yet impressive dinner.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Salmon
- 5 6 oz salmon fillets, skin removed
- 1 tsp Kosher salt
- ¼ tsp Freshly ground black pepper
- Thinly sliced chives, for serving
- Lemon wedges, for serving
Crab Filling
- 8 oz fresh lump crab meat
- 4 oz cream cheese, room temperature
- 1 large egg, lightly beaten
- 1 Tbsp creme fraiche or mayonnaise
- 2 small cloves of 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)
- 3 Tbsp crushed Ritz crackers (about 8 crackers) or 3 Tbsp Panko breadcrumbs
Instructions
- Make the crab mixture. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, combine cream cheese, beaten egg, creme fraiche (or mayonnaise), minced garlic, chopped parsley, Old Bay seasoning, and lemon zest. Stir until well mixed. Gently fold in the lump crab meat and crushed Ritz crackers or Panko breadcrumbs until just combined. Set aside.
- Prepare the salmon. Pat the salmon fillets dry with paper towels. Using a paring knife, carefully cut a long slit along the top of each fillet to create a pocket, leaving about ½ to ¾ inch on either side of the cut to keep the fillet intact. Season both sides of the salmon fillets liberally with Kosher salt and black pepper.
- Stuff the salmon. Evenly divide the crab mixture among the salmon fillets, stuffing it into the pockets you created. Each fillet should get approximately one-third to one-half cup of filling. Place the stuffed fillets onto the prepared baking sheet.
- Bake the salmon. Place the baking sheet in the preheated oven and bake until the salmon reaches an internal temperature of 120°F (49°C) for medium-rare doneness, about 15 to 18 minutes. Optionally, broil the top for a couple of minutes at the end to achieve a golden brown crust.
- Garnish and serve. Sprinkle the stuffed salmon with additional chopped parsley or sliced chives. Serve immediately with lemon wedges and enjoy as is or paired with a lemon beurre blanc sauce for added richness.
Notes
- Make ahead: The crab filling can be prepared up to 1 day in advance and stored in an airtight container in the refrigerator.
- Leftovers: Store any leftover crab stuffed salmon in an airtight container in the refrigerator and consume within 3 to 4 days.
- Using frozen salmon: Frozen salmon can be used but ensure it is completely thawed before stuffing and baking.
- For a crispier topping, use Panko breadcrumbs instead of Ritz crackers or broil briefly after baking.
