This crab stuffed salmon is a treat for your taste buds! It features tender salmon filled with a delicious crab mixture, making every bite a delight!
Honestly, who can resist seafood? It’s like a fancy dinner at home without the fuss. I love serving it with some veggies—it pairs perfectly and looks colorful on the plate!
Key Ingredients & Substitutions
Salmon: Fresh salmon is a must for its rich flavor. You can use skin-on for a crispy texture or skinless, if you prefer. For a budget-friendly swap, try trout or tilapia, but adjust cooking time based on thickness.
Crab Meat: Lump crab meat gives the best texture. If fresh crab is hard to find, canned or imitation crab works too. Just be cautious with flavors; they might not be as rich. You could also use cooked shrimp for a different taste!
Mayonnaise & Cream Cheese: These create a creamy filling. You can use Greek yogurt instead of mayo for a lighter version. If you’re dairy-free, try a vegan cream cheese or avocado for creaminess.
Old Bay Seasoning: This popular seafood spice adds a lot of flavor. If you don’t have it, a mix of paprika, cayenne, and salt works well. Experiment with your favorite herbs too!
How Do I Get the Salmon Perfectly Cooked?
Cooking salmon just right can be a bit tricky. You want it tender and flaking easily. Here’s a simple guide to help you out:
- Preheat your oven thoroughly; this ensures even cooking.
- Pat salmon fillets dry before cooking – this helps with browning.
- Check the thickness: cook about 4-6 minutes per half-inch thickness in the oven until they flake easily.
- If using a broiler for browning, watch closely! Salmon can go from perfect to overcooked quickly.
- Let it rest a minute after cooking to keep it moist.
With these tips, you’ll have tender, flavorful salmon every time!
Melt-in-your-mouth Crab Stuffed Salmon
Ingredients You’ll Need:
For The Salmon:
- 4 salmon fillets (about 6 oz each), skin on
For The Crab Filling:
- 1 cup lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 2 tablespoons cream cheese, softened
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, finely chopped, plus more for garnish
- 1/4 cup shredded Parmesan cheese
- Salt and freshly ground black pepper, to taste
For Baking:
- 1 tablespoon olive oil or melted butter, for brushing
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and another 15-18 minutes to bake. Altogether, you’re looking at around 30 minutes for a delicious dinner. Perfect for a weeknight meal or impressing guests!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). While it heats up, prepare your baking sheet by lining it with parchment paper or giving it a light coat of grease.
2. Prepare the Crab Filling:
In a medium bowl, combine the lump crab meat, mayonnaise, softened cream cheese, Dijon mustard, Worcestershire sauce, fresh lemon juice, Old Bay seasoning, chopped parsley, and shredded Parmesan cheese. Gently mix everything together until well combined. Be careful not to break the crab meat too much, and season with salt and pepper to taste!
3. Set Up the Salmon:
Take your salmon fillets and pat them dry with paper towels to remove any excess moisture. Place the fillets skin-side down on the prepared baking sheet.
4. Add Flavor:
Lightly brush the tops of the salmon fillets with olive oil or melted butter. This step is key for achieving a nice golden color as they bake.
5. Fill the Salmon:
Evenly spoon the crab mixture on top of each salmon fillet. Press it down gently so it adheres well.
6. Bake the Salmon:
Slide the baking sheet into your preheated oven and bake for about 15-18 minutes. You’ll know it’s ready when the salmon flakes easily with a fork and the crab topping is golden brown. If you want an extra crispy topping, feel free to broil it for the last 1-2 minutes—just keep a close eye on it!
7. Let It Rest:
Once done, remove the salmon from the oven and let it rest for about a minute. This helps keep the moisture locked in.
8. Serve and Enjoy:
Garnish your crab stuffed salmon with a sprinkle of fresh parsley and serve it with lemon wedges on the side for some extra zest. Pair it with roasted potatoes, steamed veggies, or a fresh salad, and enjoy your delicious meal!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight before using. Pat the salmon dry to ensure the filling adheres well.
How Can I Make This Recipe Dairy-Free?
To make this recipe dairy-free, substitute the cream cheese with a dairy-free alternative like cashew cream or a vegan cream cheese. You can also replace the mayonnaise with a vegan mayo. Just be sure to check that the crab meat you use is compatible with your dietary restrictions!
Can I Prepare the Filling Ahead of Time?
Absolutely! You can prepare the crab filling a day in advance and store it in the refrigerator. Just give it a good stir before spreading it on the salmon to ensure everything is evenly mixed after being chilled.
What Sides Pair Well with Crab Stuffed Salmon?
This dish pairs wonderfully with roasted vegetables, a light salad, or garlic mashed potatoes. For a low-carb option, consider serving it with steamed asparagus or sautéed spinach for a colorful and nutritious plate!