This crab stuffed salmon is a real treat! Tender salmon fillets are filled with a tasty crab mixture, making every bite delicious and satisfying. It’s perfect for impressing dinner guests!
Honestly, this dish feels like a fancy restaurant meal, but it’s easy enough for a weeknight! Serve it with some veggies, and your dinner is ready. Who doesn’t love a great meal that’s also pretty? 🌟
Key Ingredients & Substitutions
Salmon: Skin-on salmon fillets are ideal as they hold well during cooking. If you can’t find salmon, you could use trout, which has a similar texture.
Crab Meat: Lump crab meat is the star here. If crab isn’t available, cooked shrimp or a can of tuna can work, but the flavor will be different. Make sure to season well if you substitute!
Mayonnaise: This adds creaminess. If you’re looking for a healthier option, Greek yogurt or avocado could serve as substitutes without losing that richness.
Parmesan Cheese: Parmesan adds a nice depth. You can swap it for any hard cheese like Pecorino Romano or nutritional yeast for a dairy-free option.
Old Bay Seasoning: This gives great flavor! If you don’t have it, a mix of paprika, black pepper, and celery salt works fine in a pinch.
How Do I Properly Stuff the Salmon?
Stuffing the salmon can be a bit intimidating, but it’s easy with some care. The key is cutting just deep enough to create a pocket without slicing through. Here’s how to do it:
- Pat the salmon fillets dry first. This helps the stuffing adhere better.
- Use a sharp knife to make a horizontal cut along the side of the fillet. Aim for about three-quarters of the way through.
- Gently pull apart the fillet’s sides to create room for the stuffing. Fill generously but avoid overstuffing, which can cause the salmon to burst during cooking.
Another tip: Keep your stuffing mixture slightly chunky for texture and flavor; it makes the dish more inviting!
Melt-in-your-mouth Crab Stuffed Salmon
Ingredients You’ll Need:
For the Salmon:
- 4 skin-on salmon fillets (about 6 oz each)
For the Crab Stuffing:
- 1 cup lump crab meat, checked for shells
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion or shallots
- 1 garlic clove, minced
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1/2 tsp Old Bay seasoning or seafood seasoning
- Salt and freshly ground black pepper, to taste
For Cooking:
- 1 tbsp olive oil
- Lemon slices for serving
How Much Time Will You Need?
This delicious dish will take around 35-40 minutes in total. About 15 minutes for preparation and 20-25 minutes for baking. Just enough time to get everything ready for a hearty meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures the salmon will cook evenly and perfectly. You can also prepare a baking dish by lightly greasing it or lining it with parchment paper, which makes for an easy cleanup!
2. Prepare the Crab Stuffing:
In a medium bowl, combine the lump crab meat, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, chopped celery, onions, minced garlic, grated Parmesan cheese, chopped parsley, Old Bay seasoning, and a sprinkle of salt and pepper. Be gentle while mixing; you want the ingredients to blend well without breaking up the crab meat too much.
3. Prepare the Salmon Fillets:
Take your salmon fillets and pat them dry with paper towels. Now, carefully cut a deep pocket into the side of each fillet using a sharp knife. Make sure not to cut all the way through; you just want a nice pocket for the stuffing.
4. Stuff the Salmon:
Generously stuff each salmon pocket with the tasty crab mixture. Use your fingers to press it in gently but make sure to not overstuff, or it may burst during cooking!
5. Bake the Salmon:
Place the stuffed salmon fillets skin side down in your prepared baking dish. Drizzle a bit of olive oil over the top of each fillet to help keep them moist and flavorful while baking.
6. Cooking Time:
Pop the salmon into your preheated oven and bake for about 20-25 minutes. The salmon should be cooked through and flaky when it’s ready. You want the crab stuffing to be warmed all the way through and slightly golden on top. Yum!
7. Garnish and Serve:
Once baked, take the salmon out of the oven and sprinkle some extra chopped parsley on top for color and flavor. Serve immediately with lemon slices on the side and your favorite accompaniments, like roasted potatoes or steamed veggies for a complete meal.
Enjoy your melt-in-your-mouth crab stuffed salmon!
Can I Use Fresh Crab Instead of Canned?
Absolutely! Fresh crab can elevate the flavor of the dish. Just ensure that the crab meat is cooked and checked for shells before mixing into the stuffing.
Can I Make This Recipe Gluten-Free?
Yes! Simply replace the Worcestershire sauce with a gluten-free alternative. There are many brands available that cater to gluten-free diets, so be sure to check the labels!
How Do I Store Leftover Stuffed Salmon?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in the oven at 350°F (175°C) covered with foil for about 10-15 minutes until heated through.
What Can I Substitute for Old Bay Seasoning?
If you don’t have Old Bay, you can create a quick substitute with a mixture of paprika, celery salt, black pepper, and a pinch of cayenne for added heat. Adjust the proportions to taste!