Calling all seafood-lovers! This restaurant-quality crab-stuffed salmon can be made at home in under 40 minutes and tastes just like the real deal. The key to creating this luxurious dish at home is starting with great seafood. Thick salmon fillets and jumbo lump crab meat are the stars. This recipe adds just enough to elevate their flavors without overpowering the fresh seafood taste.
For a dish so elegant, it’s not fussy in the slightest. You’ll simply mix together a filling of lump crab meat, Ritz cracker crumbs, mayonnaise, whole grain mustard, lemon juice, parsley, Old Bay seasoning, and black pepper. To be able to stuff each fillet, you’ll cut a pocket through to the very bottom of each salmon fillet instead of just a slit on the surface. This makes stuffing easier and also reduces cooking time.
Tips and Tricks for Making Crab-Stuffed Salmon
Salmon thickness: Buy salmon fillets that are at least 1-inch thick. If they are too thin, they will be harder to stuff and risk drying out during baking.
Crab meat: Jumbo lump crab meat is best, but if you want a more affordable option, claw meat works well too.
Prep crab filling ahead of time: To cut down on prep time on a weeknight, you can mix the crab filling the night before and simply fill the salmon fillets right before you’re ready to bake.
Do You Cover Crab-Stuffed Salmon When Baking?
No, there is no need to cover stuffed salmon when baking.
Can You Freeze Crab-Stuffed Salmon?
While you can freeze uncooked salmon, I do not advise freezing the crab filling or the fully assembled and cooked stuffed salmon.
INGREDIENTS
1/2 bunch fresh parsley
10 Ritz or butter crackers (about 1 ounce)
4 (about 6-ounce, at least 1-inch thick) skinless salmon fillets
4 teaspoons Old Bay seasoning, divided
1 tablespoon olive oil
1/2 medium lemon
2 tablespoons mayonnaise
1 tablespoon whole grain mustard
1/2 teaspoon freshly ground black pepper
8 ounces jumbo lump crab meat
FOR THE SAUCE (OPTIONAL):
8 tablespoons (1 stick) unsalted butter
1/2 medium lemon
3 large egg yolks
2 teaspoons Dijon mustard
1/2 teaspoon whole grain mustard (optional)
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper (optional)
INSTRUCTIONS
Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Pick and finely chop the leaves from 1/2 bunch fresh parsley leaves until you have about 1/2 cup. Place 10 Ritz crackers in a small zip-top bag, press out the air, and seal the bag. Crush the crackers a rolling pin or bottom of a saucepan into crumbs (about 1/3 cup).
Pat 4 skinless salmon fillets dry with paper towels, then place on the baking sheet. Starting 1 inch from one end, cut a slit down the center of each fillet lengthwise, cutting all the way through to the bottom and stopping 1 inch from the other end to make a pocket. Season the salmon with 2 teaspoons of the Old Bay seasoning and 1 tablespoon olive oil, then rub to distribute evenly on all sides of the salmon.
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