Crab Stuffed Salmon

Crab stuffed salmon stuffed with real lump crab meat! Tender, flaky, and flavorful salmon cooked to perfection in under 20 minutes!

Serve it with roasted baby potatoes and veggies for an easy weeknight meal.

Stuffed salmon recipes usually require very little seasoning and can be a bit bland but not this recipe. It’s loaded with flavor! It’s also super easy to make. If you love crab as much as I do, you might enjoy these crab cakes and crab rangoons.

Why You’ll Love This Recipe

• Although lump crab meat and salmon can be pricey, it is much more economical to make at home than ordering it at a restaurant.
• If you’re on a budget, feel free to use imitation crab meat instead of lump crab meat.
• You can omit the bread crumbs for a low-carb and keto-friendly meal.
• It’s one of the most delicious salmon recipes you’ll ever try!

Ingredient Notes

• Salmon – You may use fresh or frozen salmon, just make sure to thaw completely, if using frozen.
• Crab – Although I highly recommend using lump crab meat for this recipe, feel free to use jumbo lump crab or imitation crab meat.
• Mayonaisse – Use hellman’s mayo for best results.
• Cream Cheese – Make sure it’s softened at room temperature. You can use mascarpone cheese instead if you wish.
• Grain Mustard – Optional but adds great flavor.
• Old Bay Seasoning – It’s very salty, so keep that in mind if you want to use more than the suggested amount.
• Egg – Binds everything together.
• Scallions – Can be substituted with shallots or the onions of your choice.
• Bread Crumbs – Helps the crab meat filling hold its shape.

How To Make

1. Preheat oven to 400 degrees F. and line a baking sheet with parchment paper.
2. In a large bowl, combine the egg, mayonnaise, cream cheese, grain mustard, lemon juice, old bay seasoning, and bread crumbs. Mix until well combined.
3. Fold in the green onions, parsley, and lump crab meat gently, cover and chill for about an hour.
4. Season the salmon fillets with salt and pepper and slice the salmon fillets lengthwise down the center to create space for stuffing.
5. Place the salmon fillets on the prepared baking sheet and stuff the salmon fillets with the crabmeat filling.
6. Grate some fresh parmesan cheese on top of the crab meat filling, sprinkle a little oregano and paprika, then bake for about 14 minutes or until fully cooked through.

Top Tips For The Perfect Stuffed Salmon 

• Make sure you don’t overcook the salmon otherwise it will become tough and dry. If you see white liquid oozing out of the salmon, it means the salmon is overcooked. Although the white liquid is perfectly safe to consume, keep in mind that the salmon may be on the drier side.
• Season the salmon generously with salt and pepper on all sides before stuffing it.
• Allow the salmon and crab meat to sit at room temperature for at least 20 minutes before baking. Cold salmon and crab meat will cook unevenly.

Can I Use Another Type Of Fish?

If you don’t care for salmon I highly recommend using cod or Chilean sea bass, my favorite! Red snapper, rainbow trout, and flounder are also great fish for this recipe.

Leftovers…

Have any leftovers? Keep crab stuffed salmon fillets in a sealed container in the refrigerator for up to 2 days. Leftovers can be reheated in the microwave, oven, or air fryer.

More Recipes You Might Enjoy

• Pan-seared salmon with lemon butter sauce 
• Spicy mustard salmon
• Honey glazed salmon
• Air Fryer Salmon Bites

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