Description
This elegant Salmon Stuffed With Crab recipe combines tender, flaky salmon fillets with a rich, flavorful crab filling, topped with a zesty lemon butter sauce. Perfect for a special dinner, the dish features a blend of creamy cream cheese, Old Bay seasoning, and fresh herbs, baked to perfection for a deliciously impressive seafood entree.
Ingredients
Salmon
- 4 salmon fillets about 6 ounces each, boneless and skinless
- Salt to taste
- Black pepper to taste
- Olive oil for drizzling
- 2 teaspoons butter (½ teaspoon per fillet)
Crab Filling
- 8 ounces lump crab meat
- 3 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 egg
- ½ cup crushed Ritz crackers or panko
- 1 small shallot, very finely minced
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
Lemon Butter Sauce
- 4 tablespoons butter
- 1 small shallot, minced
- ¼ cup dry white wine
- 2 tablespoons lemon juice
- Pinch of salt
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
- Prepare the salmon fillets: Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully cut a deep horizontal pocket into the center of each fillet without cutting all the way through. Sprinkle a pinch of salt inside each pocket and season the outside with salt and black pepper.
- Make the crab filling: In a medium mixing bowl, combine softened cream cheese, mayonnaise, egg, crushed Ritz crackers, minced shallot, garlic, Old Bay seasoning, garlic powder, paprika, salt, lemon juice, lemon zest, and chopped parsley. Stir well until combined. Gently fold in lump crab meat, taking care to keep the lumps intact.
- Stuff the salmon: Divide the crab filling evenly among the salmon fillets, stuffing each pocket generously and mounding a little on top. Secure each fillet with 1 to 2 toothpicks to hold the filling in place.
- Prepare for baking: Place the stuffed salmon fillets on the prepared baking sheet. Drizzle olive oil lightly over each fillet and top each one with ½ teaspoon of butter.
- Bake the salmon: Bake the fillets in the preheated oven for 14 to 18 minutes, or until the salmon reaches an internal temperature of 120 to 125°F (49 to 52°C) on an instant-read thermometer. Remove from oven, discard toothpicks, and allow the salmon to rest for 5 minutes.
- Make the lemon butter sauce: While the salmon bakes, melt butter in a small saucepan over medium heat. Add the minced shallot and cook, stirring, for 1 to 2 minutes until softened. Add dry white wine and simmer for about 2 minutes until slightly reduced. Stir in lemon juice and a pinch of salt. Remove from heat and stir in chopped parsley.
- Serve: Spoon the warm lemon butter sauce generously over the rested salmon fillets and serve immediately for a delightful seafood meal.
Notes
- Ensure the salmon pockets are deep enough to hold ample crab filling but not cut through to avoid leakage during baking.
- Use an instant-read thermometer to check doneness for perfectly cooked salmon.
- Substitute panko breadcrumbs for Ritz crackers if preferred for a different texture.
- White wine in the sauce can be substituted with chicken broth or water if desired.
- To make the dish dairy-free, use dairy-free cream cheese and butter alternatives.
- Remove toothpicks carefully before serving to avoid any accidents.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
