Crab Stuffed Salmon

Crab Stuffed Salmon ready in 30 minutes or less makes an excellent weeknight meal. Heart-healthy salmon stuffed with crab, cream cheese, and delicious spices make a gorgeous entre that will make the whole family happy. This ridiculously mouthwatering dish makes healthy eating a cinch.

Course dinner, Entree, Main Course

Cuisine American

Prep Time 15

Cook Time 15

Servings

Calories 548kcal

Author Imma

Ingredients

Crab-Stuffed Salmon Filling

1 tablespoon butter
¼ cup (40 g) onion, diced
2 cloves garlic, minced
1 green onion, diced
¼ cup (25 g) celery, diced
¼ cup (37 g) red pepper, diced
1-2 tablespoons parsley, minced
½-1 teaspoon Creole Seasoning
8 ounces (226.8 g) crab meat
2-3 tablespoon Creole Seasoning, optional
1 large egg
2 ounce (56.7 g) cream cheese
¼ cup (56 g) mayonnaise
½ cup (30 g) panko breadcrumbs
½ cup (30 g) buttery cracker crumbs
3 tablespoons (15 g) parmesan cheese, freshly grated
salt and pepper, to taste

Salmon

4 salmon steaks
Creole Seasoning and/or salt to taste, optional
1 lemon, cut into wedges for garnish

Instructions

Crab-Stuffed Salmon Filling

Put the butter in a medium skillet over medium heat. As soon as the butter melts, add onions, minced garlic, green onions, celery, red pepper, and parsley; sauté for about 3-5 minutes. Let it cool.
While the sauteed mix cools, place crab meat in a large bowl. Then season with the Creole seasoning or lightly salt and pepper. Add the egg and mayonnaise. Lightly mix.
Mix in the cream cheese, breadcrumbs, and crackers. Add the cooled sautéed onion mix and parmesan cheese.
Gently fold in all the ingredients until thoroughly combined. Adjust seasonings with salt and pepper.

Prepare Salmon

With the salmon on a cutting board, cut a slit in the side of the salmon about ¾ quarter deep to form a pocket for stuffing the crab meat. Do not cut all the way through.
Season the salmon inside and out with Creole Seasoning and lightly salt, if desired.
Use a spoon to stuff the salmon pressing it all the way in. If you have any remaining crab mixture, freeze and use with this stuffed shrimp or another time. Proceed with the preferred method.

Oven-Baked Crab-Stuffed Salmon

Preheat oven to 350°F (175°C). Heat an oven-proof skillet or cast iron over medium heat with about 1-2 tablespoons of oil.
Using a kitchen tong, carefully add salmon to the cast iron pan. Place salmon skin side up on the pan, then cook for about 2-3 minutes each, until golden. Flip on the other side, turn the heat off.
Place salmon in the preheated oven and bake for 7-10 minutes or until salmon is cooked through. It will be opaque in the center and flake easily with a fork.

Stovetop Crab-Stuffed Salmon

Heat a cast-iron or skillet over medium heat. Place salmon in the cast iron skin-side down, and sear salmon for 4-5 minutes.
Gently flip and sear the other side, another 4-5 minutes. Flip again to finish cooking, about 4 more minutes or until salmon is flaky.
Remove and serve with a salad, this seasoned rice, or with the desired side dish.

Notes

You may replace salmon with any firm-fleshed fish like Chilean sea bass, flounder, trout, snapper, and sole.
Feel free to swap parmesan with chevron, mozzarella, parmesan, feta, fontina. You could even try this with some Swiss or cheddar.
Omit the cheese and replace breadcrumbs with almond flour—crackers with gluten-free sub.
If I have any leftover crab-stuffed salmon, it goes in the fridge as soon as dinner is over or within two hours. An airtight container will do the trick, and it should last for up to three days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition