Cajun Crab Stuffed Salmon
This crab stuffed salmon recipe has flaky salmon filets stuffed with a creamy crab filling and cajun spices. It makes an elegant dinner for date night, a special occasion, or a dinner party. Ready in under an hour!
I like salmon in any form, but this stuffed salmon takes it to the next level! I love the combination of salmon and crab for a double seafood dinner. Can’t get enough salmon recipes? Try Cajun Salmon Pasta, Bang Bang Salmon, or Cajun Honey Butter Salmon.
If you’re a seafood lover, try Cajun Shrimp Cocktail, Blackened Shrimp, or Chimichurri Shrimp Tacos.
Why You’ll Love This Recipe
Lauren’s Take: This restaurant worthy salmon dish is perfect for a special occasion, date night, Valentine’s day, or a dinner party!
Taste: It’s a perfect flavor pairing! Crab, mustard, horseradish, garlic, paprika, and lemon are all flavors that pair well with salmon. Bonus points if you serve it with Brussels sprouts!
Texture: Flaky salmon with a creamy crab filling. Plus a buttery crunchy topping for some texture contrast.
Time: Ready in less than an hour!
Testing Notes: Lemon zest helps balance the rich and creamy crab filling, so don’t skip it!
Ingredients & Substitutions
See the recipe card below for the complete list of ingredients and measurements.
Ingredients needed to make Cajun crab stuffed salmon.
- Shallot – For a stronger onion flavor, you can substitute for red or yellow onion. You can also swap for sliced green onions.
- Red pepper – I love the flavor of red bell pepper! You can substitute for any other color bell peppers, but it will change the flavor slightly.
- Crackers – Buttery crackers work great for this recipe, but you can substitute for ¼ cup panko breadcrumbs.
- Creole mustard – Creole mustard is similar in texture to whole grain or ground mustard. It usually also has vinegar, horseradish, and extra spices to give it a tangy flavor. Substitute for equal amounts of whole grain or ground mustard.
- Cajun seasoning – You can make your own with this easy Homemade Cajun Seasoning recipe or use store bought. Substitute for Cajun Blackening Seasoning or old bay.
- Horseradish – Don’t skip the horseradish, especially if you can’t find creole mustard. Horseradish gives this dish a hint of pungent tanginess, but won’t be overpowering.
- Jumbo lump crabmeat – The jumbo lump crab meat gives the crab stuffing a better texture with its bigger chunks of crab. You can swap for lump crab meat or claw meat. I don’t recommend substituting with imitation crab meat.
- Salmon – You can buy a whole salmon fillet, or buy individual pieces. Your butcher can cut them to size for you. Not a fan of salmon? Swap it out for catfish, red snapper, or flounder.
What Kind of Salmon to Buy?
When picking out salmon at the grocery store, make sure it is bright pinkish orange in color, and free from any fishy odors. You can ask your butcher to cut it for you into 6 ounce filets.
The type of salmon you buy depends on what is available in your area.
Sockeye salmon is wild caught, and is richer in color, but often more expensive. It is also seasonal, so may not be available year round.
Atlantic salmon is usually more pale than sockeye salmon with a milder flavor, but it is farm raised. Because of this, it is usually cheaper and available year round.
Fresh salmon is not always better than frozen. If the salmon was frozen immediately after catching, it can be a better choice than some fresh salmon. Make sure your fish is coming from a reliable vendor.
Make sure you check each salmon piece for any small pin bones. To do this, run gloved fingers along the sides and top of the salmon filet, gently squeezing as you go. If you feel any sharp bones, you can remove them with a tweezer.
Equipment Needed
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Buy Now → How to Make Crab Stuffed Salmon
Let’s make this delicious crab stuffed salmon, from scratch!
STEP ONE: SAUTÉ
Sauté shallots and red peppers in butter, then add garlic. Mix in crackers and stir to combine.
STEP TWO: MIX
Combine the cracker mixture with the remaining stuffing ingredients except for the crab. Mix well to combine.
STEP THREE: FOLD
Gently fold in the crab meat with the mixed stuffing.
STEP FOUR: CUT
Make a slit along the top of the salmon fillets. Pat dry and season with Cajun seasoning.
STEP FIVE: STUFF
Fill each slit with an equal portion of crab mixture. Sprinkle with more cracker crumbs.
STEP SIX: BAKE
Bake until salmon is just cooked through, and filling is hot. Garnish with lemon wedges and serve warm!
Expert Tips for Stuffed Salmon
- Remove the pin bones. Carefully Inspect the salmon and remove any pin bones present. Run your fingers along the top and sides of the filet and feel for any sharp bones. Remove them with a tweezer or clean needle nose pliers.
- Let it sit. Allow the salmon to sit at room temperature while you prepare the other ingredients, but no longer than about 30 minutes. By the time you are finished prepping the stuffing, the salmon should be closer to room temperature, which helps it get more golden brown in the oven.
- Stuff it. The size of slit you make in the salmon depends on the size of the filet. Make it big enough to fit a few tablespoons of stuffing. It is ok for the stuffing to be sitting on top of the opening.
Storage & Make Ahead
How to store leftovers: Store any leftover salmon in an airtight container in the refrigerator for up to 2-3 days.
How to freeze: It is not recommended to freeze this recipe once made.
How to reheat: The best way to reheat salmon is in the oven. Preheat the oven to 350 degrees, and bake the salmon until warmed throughout.
Make ahead instructions: Make the stuffing one day in advance and store in an airtight container in the refrigerator. You can also stuff the salmon and store on a covered baking sheet in the refrigerator the day before. Let the salmon sit at room temperature for about 15-20 minutes before baking.
What to Serve With Stuffed Salmon
This cajun crab stuffed salmon goes great with a green veggie or pair it with a simple salad. Try green beans, Honey Sriracha Roasted Brussels Sprouts or Roasted Brussels Sprouts and Asparagus.
Pair it with Easy Cajun Blackened Shrimp and Spicy Cajun Garlic Aioli for a seafood appetizer, or double up on crab and make this Cajun Crab Dip!
For more ideas about sides for salmon, check out Healthy Side Dishes for Salmon with over 35 ideas on what to pair with your delicious salmon dinner.
Frequently Asked Questions
The best way to make sure your salmon is free of bones, is to run your finger along the top until you feel any sharp edges. Remove any bones with a tweezer or needle nose plier.
Bake crabmeat stuffed salmon at 400°F for about 15-20 minutes, until the internal temperature reaches 125°F. The total cooking time will depend on the thickness of the filets.
The best way to reheat crab stuffed salmon is in the oven. Reheat the salmon in the oven at 300°F for about 10-15 minutes until it is warmed throughout. It is definitely not recommended to microwave fish, as it will ruin the texture.
More Salmon Recipes
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Crab Stuffed Salmon Recipe
Equipment
- Large skillet
- baking sheet
Ingredients
- 2 tablespoons unsalted butter
- 1 shallot
- ½ red pepper
- 3 cloves garlic
- ¼ cup buttery crackers like Ritz, crumbled + more to crumble on top
- 4 ounces cream cheese softened
- 2 tablespoons fresh parsley
- 1 tablespoon Creole mustard
- 2 teaspoon lemon zest
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika
- ½ teaspoon horseradish
- 8 ounces jumbo lump crab meat
- 6, 6-8 ounce salmon filets
- Lemon for garnish optional
Instructions
- PREP: Remove cream cheese from the fridge so it has time to soften. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Finely dice the shallot and red pepper, and mince the garlic. Finely chop parsley. Zest lemon. Carefully Inspect the salmon filets and remove any pin bones present.1 shallot, ½ red pepper, 3 cloves garlic, 4 ounces cream cheese, 2 tablespoons fresh parsley, 2 teaspoon lemon zest
- SAUTÉ: Heat a skillet over medium heat and melt butter. Sauté shallots and red peppers for about 5 minutes, until shallots are turning translucent and caramelizing. Add garlic and sauté until fragrant, about 1 minute. Remove from heat. Mix in crackers and stir to combine, allow crackers to absorb all the butter.2 tablespoons unsalted butter, ¼ cup buttery crackers
- MIX: In a medium mixing bowl combine cream cheese, parsley, creole mustard, lemon zest, Cajun seasoning, paprika, and horseradish. Fold in shallot, red pepper, garlic, and cracker mixture and mix until combined. Then gently fold in crab meat. Set aside.1 tablespoon Creole mustard, 1 teaspoon Cajun seasoning, ½ teaspoon paprika, ½ teaspoon horseradish, 8 ounces jumbo lump crab meat
- STUFF: Make a slit about 2 inches* long on the top of the filets, about halfway down. Pat the salmon dry with a paper towel. Lightly salt or sprinkle more Cajun seasoning on the filets. Fill each slit with an equal portion of stuffing. Sprinkle with more cracker crumbs.6, 6-8 ounce salmon filets
- BAKE: Bake stuffed filets for 15-20 minutes, until salmon is just cooked through, and filling is hot. Garnish with lemon wedges. Serve hot.
Notes
- Substitute creole mustard for whole grain or stone ground mustard.
- Substitute for any color bell pepper.
- The size of slit you make in the salmon depends on the size of the filet. Make it big enough to fit a few tablespoons of stuffing. It is ok for the stuffing to be sitting on top of the slit
- Substitute ¼ cup plain panko bread crumbs for crackers.
- Store leftover salmon in an airtight container in the refrigerator for up to 2-3 days.
- Don’t freeze.
- The best way to reheat salmon is in the oven. Preheat the oven to 350 degrees, and bake the salmon until warmed throughout.
- Make ahead instructions: Make the stuffing one day in advance and store in an airtight container in the refrigerator. You can also stuff the salmon and store on a covered baking sheet in the refrigerator the day before. Let the salmon sit at room temperature for about 15-20 minutes before baking.
Nutrition
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
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