Crab Stuffed Salmon

published Mar 19, 2022
Crab-Stuffed Salmon Recipe

This restaurant-worthy dish takes under 40 minutes to put together.


Prep20 minutes

Cook15 minutes

Jump to Recipe
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Three salmon filets with crab meat on top, on a plate with lemon wedges and green garnish
Credit: Maria Do

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 to elevate their flavors without overpowering the fresh seafood taste. 

For a dish so elegant, it’s not fussy in the slightest. You’ll simply mix together a filling of lump crab meat, Ritz cracker crumbs, mayonnaise, whole grain mustard, lemon juice, parsley, Old Bay seasoning, and black pepper. To be able to stuff each fillet, you’ll cut a pocket through to the very bottom of each salmon fillet instead of just a slit on the surface. This makes stuffing easier and also reduces cooking time.

Tips and Tricks for Making Crab-Stuffed Salmon

  • Salmon thickness: Buy 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 meat: Jumbo lump crab meat is best, but if you want a more affordable option, claw meat works well too. 
  • 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.
Credit: Maria Do

Do You Cover Crab-Stuffed Salmon When Baking?

No, there is no need to cover stuffed salmon when baking.

Can You Freeze Crab-Stuffed Salmon?

While you can freeze uncooked salmon, I do not advise freezing the crab filling or the fully assembled and cooked stuffed salmon. 

Crab-Stuffed Salmon Recipe

This restaurant-worthy dish takes under 40 minutes to put together.

Prep time 20 minutes

Cook time 15 minutes

Serves 4

Nutritional Info


  • 1/2 bunch

    fresh parsley

  • 10

    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

  • 1/2

    medium lemon

  • 2 tablespoons


  • 1 tablespoon

    whole grain mustard

  • 1/2 teaspoon

    freshly ground black pepper

  • 8 ounces

    jumbo lump crab meat

For the sauce (optional):

  • 8 tablespoons

    (1 stick) unsalted butter

  • 1/2

    medium lemon

  • 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)


  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

  2. Pick and finely chop the leaves from 1/2 bunch fresh parsley leaves until you have about 1/2 cup. Place 10 Ritz crackers in a small zip-top bag, press out the air, and seal the bag. Crush the crackers a rolling pin or bottom of a saucepan into crumbs (about 1/3 cup).

  3. 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.

  4. Squeeze the juice of 1/2 medium lemon into a medium bowl until you have 1 tablespoon. Add the remaining 2 teaspoons Old Bay seasoning, 2 tablespoons mayonnaise, 1 tablespoon whole grain mustard, and 1/2 teaspoon black pepper. Stir until well combined. Drain 8 ounces jumbo lump crab meat (about 2 cups). Add the crab, cracker crumbs, and half of the parsley. Fold until well combined. Stuff the filling into the salmon pockets (about 1/2 cup each).

  5. Bake until the salmon registers 120º F on an instant-read thermometer for medium rare. Meanwhile, make the sauce.

  6. Cut 8 tablespoons unsalted butter into 4 pieces and place in a small saucepan. Melt over medium heat. (Alternatively, melt in the microwave in 10-second bursts.) Squeeze the juice from 1/2 medium lemon until you have 1 1/2 teaspoons.

  7. Place the 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 the hot butter and blend until pale yellow and emulsified, 45 to 60 seconds. Serve the sauce over the salmon and garnish with the remaining parsley.

Recipe Notes

Crab meat. Jumbo lump crab meat is best, but if you want a more affordable option, claw meat works well too.

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.