This Crab Stuffed Salmon is stuffed with an irresistible creole-spiced crab bread crumb filling then topped with a delicious decadent lemon butter sauce.
Author:Chef Emy
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
Yield:41x
Method:Main Course
Cuisine:American, Cajun/Creole, Southern
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
Preheat the oven to 425.
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.
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.
Next fold in crab cracker mixture until combined.
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.
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).
Bake for 18-20 minutes or until stuffing is golden brown.
In a saucepan over medium heat, add 1 tbsp of butter then add shallots and minced garlic clove and saute until tender and fragrant.
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.