Crab Stuffed Salmon 

Crab Stuffed Salmon 

ready in 30 minutes or less

by Immaculatebites.com

I recently learned how flavorful wild-caught salmon is because it’s not just the color that’s more intense.

What really excites me is knowing how good salmon is for my family. I don’t want them to get bored eating the same ol’.

The tender and juicy salmon was fabulous on its own, but crab and cream cheese took it straight out of this world.

After playing with the ingredients, this is what I came up with. And I’m pretty proud of the results, if I may say so myself. You will be in full agreement, too. Try!

Delicious salmon with cream cheese and crab with Creole spices is a show-stopper!

Making Crab-Stuffed

SALMON

from Scratch

The Crab Stuffing

Saute the Veggies

Making Crab-Stuffed

SALMON

from Scratch

The Crab Stuffing

Saute the Veggies

Season the crab

Add rest of the ingredients and mix

Prepare the

SALMON

Create pocket in salmon - cut a slit in the side about ¾ quarter deep to form a pocket for stuffing the crab meat. Do not cut all the way through.

Prepare the

SALMON

Season the salmon inside and out with Creole Seasoning and lightly salt, if desired.

Prepare the

SALMON

Stuff the Salmon – If you have any remaining crab mixture, freeze and use with stuffed shrimp or another time.

Proceed with your Preferred Cooking Method

* Oven baked salmon * Stovetop

Storage & Serving Instructions

You can make the filling the day before, but longer than that will make it cry, literally.

For leftovers, it goes in the fridge as soon as dinner is over or within two hours. An airtight container will do the trick, - last for up to three days.

COMPLETE CRAB STUFFED SALMON RECIPE TAP BELOW