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Crab Stuffed Salmon Recipe

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This Crab Stuffed Salmon is stuffed with an irresistible creole-spiced crab bread crumb filling then topped with a delicious decadent lemon butter sauce.

Ingredients

Scale
  • 3 tbsp salted butter (divided)
  • 1 tbsp olive oil
  • 8 oz jumbo lump crab (drained)
  • 10 ritz crackers (crushed (a little over 1/2 cup))
  • 1 shallot (finely chopped)
  • 2 garlic cloves (minced)
  • 1/3 cup mayo (or greek yogurt)
  • 2 tbsp hot sauce
  • 1 tbsp freshly chopped parsley
  • 2 tsp cajun seasoning (divided)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Old Bay
  • 1/2 tsp cumin
  • Juice of 1/2 lemon
  • 4 (8 oz) salmon fillets
  • 6 tbsp cold unsalted butter (sliced and divided)
  • 1 tbsp finely chopped shallots
  • 1 garlic clove (minced)
  • 3 tbsp dry white wine
  • 1 1/2 tbsp fresh lemon juice
  • 1/2 tsp cajun seasoning

Instructions

  1. Preheat the oven to 425.
  2. Heat 1 tbsp of butter along with olive oil in a medium saucepan over medium high heat then saute crab, crushed crackers, shallot and minced garlic until there is some color then set aside.
  3. Add mayo, hot sauce, parsley, 1 tsp of cajun seasoning, garlic powder, onion powder, Old Bay, cumin and lemon juice to a medium bowl and whisk until completely combined.
  4. Next fold in crab cracker mixture until combined.
  5. Line a baking sheet with parchment paper then using a paring knife, slit a pocket into the center of each salmon fillet and fill with crab filling.
  6. Sprinkle the remaining cajun seasoning on top of the fillets then divide 2 tbsp remaining butter and add to the top (1/2 tbsp each fillet).
  7. Bake for 18-20 minutes or until stuffing is golden brown.
  8. In a saucepan over medium heat, add 1 tbsp of butter then add shallots and minced garlic clove and saute until tender and fragrant.
  9. Next add wine, lemon juice along with cajun seasoning and bring to a boil for a few minutes then turn off the heat and add the rest of the butter and whisk together and serve with salmon.

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