Oh, wow! This crab stuffed salmon is amazing! Those of you my age, do you remember the stuffed fish at Steak and Ale! I ate that every time I was there! I can’t remember if it was flounder or salmon, but it was stuffed with crab and delicious!
The crab stuffing is very simple. I didn’t want to add a lot of filler, so this really is mostly crab. If you google crab stuffed salmon, most of them will have cream cheese. I wanted a crab cake stuffed into a piece of salmon. No cvream cheese, nothing like that. Just crab with some seasonings and mayonnaise and buttery crackers to hold it together.
The ingredients are a good mayonnaise, lemon juice, Worcestershire sauce, old bay, Cajun seasoning, garlic powder, chopped parsley and some buttery crackers. I use those Club crackers. You could use Ritz crackers or regular saltines, however, I really like a buttery cracker for this dish. I combine those ingredients and mound them onto the salmon after I have made a slit on top of the salmon to hold the crab. They are baked 15 to 18 minutes at 375 degrees, then slathered in garlic butter. Delicious!
the best crab stuffed salmon.
I eat a lot of salmon! My local HEB always fresh salmon or occasionally I’ll buy the wild salmon from Sam’s Club. I buy wild salmon, not farm raised. It is a little more expensive, but worth it. perfect grilled salmon salad with summer vegetables. This is delicious!
the best crab stuffed salmon.
This dish is really rich so something like asparagus would be delicious or saluted spinach would also work. Here’s a couple of my other recipes to serve as a side dish.
Perfect Sesame Roasted Asparagus with Whipped Herbed Boursin Cheese
Easy Cheesy Creamed Spinach and,
So Easy, Instant Pot Cilantro Lime Rice
All of these would be delicious. If you want to keep with a cajun theme these potatoes would be lucious!
Easy – Wilda Marie’s Lazy Potato Casserole
This potato casserole has “Slap Yo Mama” Louisiana seasoning! These are delicious. Here’s a link for this seasoning: https://amzn.to/3iT1Rq2.
Here’s the recipe for this delicious dish! Super easy and so delicious!
Crab Stuffed Salmon
Ingredients
- 2 salmon filets
- olive oil to brush the salmon
- salt and pepper
- 8 oz large lump crab
- 1-2 tbsp good mayonnaise
- juice and zest of one lemon
- pinch of garlic powder
- pinch of old bay
- pinch of Cajun seasoning like Tony Chachere's
- dash of Worcestershire sauce
- 1 tsp chopped fresh parsley
- 1 sleeve crushed Club crackers (about 18)
Lemon Butter
- 1/2 stick unsalted butter
- juice of 1/2 of a lemon
- 1 garlic clove minced finely
Instructions
- Preheat the oven to 375 degrees. Butter a small casserole dish.
- Cut a slit down the middle of the salmon without going all the way through and leaving about 1 inch or a space on each end. You just want a pocket to fill with the crab mixture. Brush them with olive oil and lightly season with salt and pepper.
- In a bowl add your mayonnaise and the seasonings. Add the crushed crackers, Combine. Add the crab mixing briefly with a fork to keep it light.
- Divide the crab mixture and with your hands lightly form a ball like patty not compacting, leaving the crab mixture loose. Place in the pocket of the salmon. Place in the oven and bake for about 15-18 minutes.
- Meanwhile, melt the butter. Add the garlic and cook stirring until aromatic. Add the lemon juice and remove from the heat. Set aside to brush on the salmon when done.
- Crab should start to brown some on top and the salmon should be a little firm, yet a little flaky, but definitely not dry and overcooked. I just check it after about 10 minutes to see where it is. I like salmon medium to medium rare. If you think the salmon is done yet the crab is not browned on top, turn the broiler on and just lightly brown. Remove from the oven and pour the butter mixture on each piece of salmon. Enjoy!