Crab-Stuffed Salmon – Deliciously Elegant & Easy Dinner Idea
This elegant crab-stuffed salmon combines tender, flaky salmon with a rich and savory crab filling for a restaurant-quality dinner at home. Perfect for special occasions or an impressive weeknight meal, it’s flavorful, moist, and pairs beautifully with fresh vegetables or rice.
Ingredients
- ½ cup finely chopped fresh parsley leaves
- ⅓ cup finely crushed Ritz or butter crackers about 1 ounce
- 4 skinless salmon fillets about 6 ounces each, at least 1 inch thick
- 4 teaspoons Old Bay seasoning divided
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons mayonnaise
- 1 tablespoon whole grain mustard
- ½ 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 ½ teaspoons freshly squeezed lemon juice
- 3 large egg yolks
- 2 teaspoons Dijon mustard
- ½ teaspoon whole grain mustard optional
- ¼ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper optional
Instructions
- Prepare filling: In a medium bowl, combine parsley, crushed crackers, 2 teaspoons Old Bay seasoning, lemon juice, mayonnaise, mustard, black pepper, and crab meat. Gently fold until well mixed.
- Prepare salmon: Preheat oven to 375°F (190°C). Using a sharp knife, make a deep slit lengthwise down the center of each salmon fillet to create a pocket (do not cut through). Season fillets inside and out with the remaining 2 teaspoons Old Bay seasoning.
- Stuff salmon: Fill each salmon pocket with an equal portion of the crab mixture, pressing lightly to secure.
- Cook salmon: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear salmon for 2–3 minutes per side until lightly golden. Transfer skillet to the oven and bake for 12–15 minutes, or until salmon is cooked through and flakes easily.
- Make optional sauce: In a heatproof bowl set over a pan of simmering water (double boiler), whisk together egg yolks, lemon juice, Dijon mustard, whole grain mustard (if using), salt, and cayenne pepper (if using). Slowly drizzle in melted butter while whisking constantly until thickened and creamy.
- Serve: Spoon sauce over salmon (if using) and serve immediately
Notes
- For best results, use fresh jumbo lump crab meat.
- This dish pairs well with roasted asparagus, green beans, or a light salad.
- The optional sauce is similar to a mustard hollandaise for extra richness.