Crab-Stuffed Salmon
This restaurant-worthy dish is surprisingly easy to put together.
Serves4
Prep20 minutes
Cook15 minutes
Calling all seafood-lovers! This restaurant-quality crab-stuffed salmon can be made at home in under 40 minutes and tastes just like the real deal. The key to creating this luxurious dish at home is starting with great seafood. Thick salmon fillets and jumbo lump crab meat are the stars. This recipe adds just enough ingredients to elevate their flavors without overpowering the fresh seafood taste. Here’s how to make it.
Why You’ll Love It
- It’s fancy, but also easy to make. For a dish so elegant, it’s not fussy in the slightest. Our method makes stuffing the salmon easier and also reduces the cooking time.
- You can prep crab filling ahead of time. To cut down on prep time on a weeknight, you can mix the crab filling the night before and simply fill the salmon fillets right before you’re ready to bake.
Key Ingredients in Crab-Stuffed Salmon
- Salmon: Buy skinless salmon fillets that are at least 1-inch thick. If they are too thin, they will be harder to stuff and risk drying out during baking.
- Crab: Jumbo lump crab meat is best, but if you want a more affordable option, claw meat works well too.
- Crackers: Crushed buttery crackers (like Ritz crackers) holds the filling together and gives it some texture.
- Old Bay seasoning: This flavorful seasoning is sprinkled on the salmon fillets and it’s also mixed into the crab filling.
- Mayonnaise and mustard: A bit of mayonnaise and whole grain mustard help bind the filling.
- Parsley: Reserve half of the chopped fresh parsley for the filling and the other half for garnishing at the end.
How to Make Crab-Stuffed Salmon
- Cut the salmon. Starting 1 inch from one end, cut a slit down the center of each fillet lengthwise, cutting all the way through to the bottom and stopping 1 inch from the other end to make a pocket. Season the salmon with Old Bay seasoning and olive oil, then rub to distribute evenly on all sides.
- Make the filling. Place lemon juice, Old Bay seasoning, mayonnaise, whole grain mustard, and black pepper in a bowl. Stir until well combined. Add the crab, cracker crumbs, and half of the parsley. Fold until well combined.
- Stuff the salmon and bake. Stuff the filling into the salmon pockets and bake until the salmon registers 120ºF on an instant-read thermometer for medium rare.
- Make the sauce (optional): Place lemon juice, egg yolks, Dijon mustard, whole grain mustard if using, kosher salt, and cayenne if using in a blender or tall liquid measuring cup if using an immersion blender. Blend on medium speed until combined. With the blender on medium speed, slowly pour in 8 tablespoons melted unsalted butter and blend until pale yellow and emulsified.
- Serve. Pour the sauce over the salmon and garnish with the remaining chopped parsley.
Make-Ahead and Storage Tips
- Make ahead: The crab meat filling can be made up to 1 day ahead. Cover and refrigerate until ready to stuff the salmon.
- Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.
What to Serve with Crab-Stuffed Salmon
Crab-Stuffed Salmon Recipe
This restaurant-worthy dish is surprisingly easy to put together.
Prep time 20 minutes
Cook time 15 minutes
Serves 4
Nutritional Info
Ingredients
- 1/2 cup
finely chopped fresh parsley leaves
- 1/3 cup
finely crushed Ritz or butter crackers (about 1 ounce)
- 4
(about 6-ounce, at least 1-inch thick) skinless salmon fillets
- 4 teaspoons
Old Bay seasoning, divided
- 1 tablespoon
olive oil
- 1 tablespoon
freshly squeezed lemon juice
- 2 tablespoons
mayonnaise
- 1 tablespoon
whole grain mustard
- 1/2 teaspoon
freshly ground black pepper
- 8 ounces
jumbo lump crab meat, drained (about 2 cups)
For the sauce (optional):
- 8 tablespoons
(1 stick) unsalted butter, melted
- 1 1/2 teaspoons
freshly squeezed lemon juice
- 3
large egg yolks
- 2 teaspoons
Dijon mustard
- 1/2 teaspoon
whole grain mustard (optional)
- 1/4 teaspoon
kosher salt
- 1/8 teaspoon
cayenne pepper (optional)
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Pat 4 skinless salmon fillets dry with paper towels, then place on the baking sheet. Starting 1 inch from one end, cut a slit down the center of each fillet lengthwise, cutting all the way through to the bottom and stopping 1 inch from the other end to make a pocket. Season the salmon with 2 teaspoons of the Old Bay seasoning and 1 tablespoon olive oil, then rub to distribute evenly on all sides of the salmon.
Place 1 tablespoon lemon juice, the remaining 2 teaspoons Old Bay seasoning, 2 tablespoons mayonnaise, 1 tablespoon whole grain mustard, and 1/2 teaspoon black pepper in a medium bowl. Stir until well combined. Add 8 ounces drained jumbo lump crab meat (about 2 cups), 1/3 cup cracker crumbs, and 1/4 cup of the chopped parsley. Fold until well combined. Stuff the filling into the salmon pockets (about 1/2 cup each).
Bake until the salmon registers 120º F on an instant-read thermometer for medium rare. Meanwhile, make the sauce.
Place 1 1/2 teaspoons lemon juice, 3 large egg yolks, 2 teaspoons Dijon mustard, 1/2 teaspoon whole grain mustard if using, 1/4 teaspoon kosher salt, and 1/8 teaspoon cayenne if using in a blender or tall liquid measuring cup if using an immersion blender. Blend on medium speed until combined, 5 to 10 seconds. With the blender on medium speed, slowly pour in 8 tablespoons melted unsalted butter and blend until pale yellow and emulsified, 45 to 60 seconds. Serve the sauce over the salmon and garnish with the remaining 1/4 cup chopped parsley.
Recipe Notes
Make ahead: The crab meat filling can be made up to 1 day ahead. Cover and refrigerate until ready to stuff the salmon.
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.