The Best Crab Stuffed Salmon Recipe
This crab-stuffed salmon recipe is a showstopper! A creamy, flavorful crab meat stuffing takes fresh salmon fillets to the next level.
Perfect for a special occasion or a dinner party, this delicious meal will have everyone raving!
Our family recently got back from an incredible fishing trip! Not only was it an awesome memory making experience, but now our freezer is stocked for months with freshly caught halibut and salmon. We’ll be able to enjoy fish all year long!
I’m especially excited about the salmon we caught. We will definitely smoke some of it to use in smoked salmon roll-ups, on smoked salmon pizza, and to make this delicious salmon salad sandwich. But there are just so many great ways to cook up this fish!
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Why You’ll Love This Recipe
If you’re a huge fan of salmon, this recipe is a game-changer! The combination of crab meat, cream cheese, and delicious spices creates a rich, melt-in-your-mouth seafood experience.
Plus, salmon is a great source of protein and fatty acids, making this an indulgence you can feel good about. Serve it with green beans or baby potatoes for a complete meal that feels like it came straight out of a five-star restaurant!
Today’s luxurious recipe is one of those ways. Tender salmon fillets are packed with a creamy, cheesy crab mixture, then baked to perfection. Whether you’re celebrating New Year’s, hosting a gathering, or just want to treat yourself, this seafood dish is guaranteed to impress!
Your whole family is going to love this simple recipe for stuffed salmon. It’s perfect for all you seafood lovers!
It is also the perfect dish for a special occasion, worthy of any fancy seafood restaurant. Serve it for Valentine’s Day or your next dinner party. Your guests won’t be able to stop talking about it!
Crab-Stuffed Salmon Recipe
We like to use fresh-caught wild salmon in our recipes whenever possible. Often this is sockeye salmon, Koho, or even the softer pinks. The type of salmon you use is really a matter of personal preference.
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Supplies
- Sharp knife
- Cutting board
- Baking sheet
- Parchment paper
- Medium bowl
- Measuring cups and spoons
- Baking twine
Ingredients
Let’s start with a few simple ingredients from the grocery store.
- Whole salmon – Fresh salmon fillets work best, but Atlantic salmon is a great option too.
- Crab meat, drained well – You can use imitation crab or real crab meat. We prefer to use fresh real crab whenever possible.
- Cream cheese, softened – This makes the crab filling rich and creamy.
- Egg – Helps bind everything together.
- Mayonnaise – Adds a smooth, slightly tangy texture.
- Frozen spinach, defrosted – Be sure to squeeze out the excess liquid with a paper towel.
- Mozzarella cheese, shredded – Everything is better with cheese!
- Old Bay seasoning – Because no crab recipes are complete without it.
- Breadcrumbs – For added texture and structure. We like to use panko breadcrumbs, but any kind will do.
- Sea salt and black pepper – The classics for seasoning.
- Olive oil – Keeps the salmon dish moist while baking.
Instructions
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine cream cheese, mayonnaise, egg, and Old Bay seasoning. Stir until well mixed.
3. Add in the spinach, crab meat, and cheese. Combine well, adding breadcrumbs if the crab filling mixture needs more binding.
4. Place salmon on a baking sheet lined with parchment paper. Drizzle with olive oil, then season with sea salt and black pepper.
5. Fill the entire cavity of the salmon with the cream cheese mixture, spreading evenly.
6. Tie the whole fish closed with baker’s twine to hold in the filling.
7. Cook the salmon at 350°F for 50-60 minutes or until the internal temperature reaches 145°F.
Note: Cooking time will vary depending on the size of the salmon fillet.
8. Garnish with a sprinkle of fresh parsley, a squeeze of fresh lemon juice, and extra lemon wedges.
Makes 6-8 servings. Leftover salmon may be stored in an airtight container in the fridge for a couple of days.
Alternative Ingredients
- Replace or combine mozzarella cheese with feta cheese or parmesan cheese.
- I recommend using regular cream cheese, but you can substitute low-fat if you wish.
- Add a few chopped roasted red peppers to your filling.
- Fresh spinach can be used in place of frozen.
- Diced green onions make a good addition to the crab mixture.
- Alternate seasonings could include garlic powder, lemon zest, red pepper flakes, or minced fresh garlic cloves.
Side Dishes for Salmon
- Grilled vegetables in foil
- Corn on the cob
- Dill pickle pasta salad
- Grilled corn salad
- Roasted brussels sprouts
- Steamed green beans
- A simple green salad
- Baby potatoes
Tips and Tricks
- Use a sharp knife to butterfly the salmon neatly for stuffing.
- The best way of checking the internal temperature of the salmon is to use an instant-read thermometer and test the thickest part of the salmon.
- Cover your baking sheet with parchment paper for extra-easy cleanup!
- If a whole fish seems intimidating, try stuffed salmon fillets. Pat salmon fillets dry with paper towel, cut a pocket in each with a paring knife, then fill the pockets with your stuffing mixture. Bake them on a parchment-lined baking sheet for approximately 30 minutes. Thicker salmon fillets will take longer to cook than thinner ones.
- For a smoky flavor, try cooking on a cedar plank instead.
- If catching your own salmon isn’t an option, and you aren’t able to find fresh salmon at the seafood counter of your local grocery store, try a specialty shop.
Frequently Asked Questions
Can I use imitation crab?
Yes! While real lump crab meat will give you the best results, imitation crab works as a budget-friendly substitute.
What type of salmon is best for stuffing?
Sockeye salmon is a great option for its firm texture, but Atlantic salmon works well too.
Can I freeze stuffed salmon?
For sure! It’s best fresh but you can freeze leftovers in plastic wrap or an airtight container and store them in the freezer for up to three months.
How do I know when my salmon is done?
Use an instant-read thermometer—the internal temperature of the salmon should be 145°F.
What’s the best side dish for this salmon?
Serve it with green beans, roasted brussels sprouts, or a simple green salad for a balanced meal.
I hope you and your family enjoy this creamy spinach-stuffed salmon as much as we do!
If you love this easy crab-stuffed salmon recipe, please give it a five-star review and help me share it on Facebook or Pinterest.
Stuffed Salmon Recipe
Ingredients
- 2 pound whole salmon
- 8 oz canned crabmeat drained well
- 4 oz cream cheese softened
- 1 egg
- 1 Tbsp mayonnaise
- ½ cup frozen spinach defrosted with excess liquid squeezed out
- ½ cup mozzarella cheese shredded
- 1 tsp old bay seasoning
- ¼ tsp sea salt
- ⅛ tsp black pepper
- 1 Tbsp olive oil
- 2 tsp breadcrumbs
Instructions
- Preheat oven to 350 degrees.
- In a medium mixing bowl, combine cream cheese, mayonnaise, egg and old bay seasoning. Stir until well mixed.
- Add in the spinach, crab meat and cheese. Combine well, adding breadcrumbs if the filling mixture needs more binding.
- Place salmon on a baking sheet drizzled with olive oil and season with salt and pepper.
- Fill the entire cavity of the fish with the cream cheese mixture.
- Tie the whole salmon closed with baker's twine.
- Cook the salmon at 350 degrees for 50-60 minutes or until the internal temperature reaches 145 degrees F.
- Garnish with a sprinkle of fresh parsley, a squeeze of fresh lemon juice, and extra lemon wedges.
Nutrition
