Description
This crab stuffed salmon is loaded with creamy seafood filling, baked to perfection, and ideal for a rich and elegant dinner at home.
Ingredients
2 wild-caught salmon filets (skinless, about 6 oz each)
1 cup jumbo lump crab meat
1/2 cup cooked small shrimp, chopped
4 oz cream cheese, softened
2 tablespoons mayonnaise
1/4 cup shredded Parmesan cheese
1 tablespoon fresh parsley, chopped
1 green onion, finely sliced
1/2 teaspoon Old Bay seasoning
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Juice of 1/2 lemon
1 tablespoon olive oil
Instructions
Preheat oven to 400°F (204°C). Line a baking sheet with parchment or foil.
In a bowl, mix cream cheese, mayo, Parmesan, parsley, green onion, Old Bay, garlic powder, black pepper, and lemon juice until smooth.
Gently fold in crab and chopped shrimp, keeping crab pieces intact.
Pat salmon dry and slice a pocket into the thickest part of each filet.
Fill each pocket with seafood mixture and secure with toothpicks if needed.
Place salmon on baking sheet, drizzle with olive oil, and bake for 18–20 minutes until salmon flakes easily.
For a golden top, broil during the last 2–3 minutes. Remove toothpicks before serving.
Serve warm with lemon wedges or herb garnish.
Notes
Add red pepper flakes or hot sauce to the filling for spice.
Substitute with all shrimp or chopped scallops if crab isn’t available.
Serve with mashed cauliflower, spinach, or lemon rice.
For added flavor, top with lemon butter sauce before serving.
Avoid microwaving leftovers — reheat gently in a 300°F oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American / Seafood
