Crab Stuffed Salmon Recipe

Cajun crab stuffed salmon and brussels on a plate

The best crab stuffed salmon recipe with a cajun kick! Salmon fillets are stuffed with a creamy crab filling and baked to perfection. Takes less than 1 hour for this impressive elegant salmon dinner!

Course Dinner, Main Course

Cuisine American, Cajun

Keyword Cajun, crab, salmon, seafood

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 398kcal

Author Lauren LeBlanc

Equipment

Large skillet
Mixing bowl
baking sheet
parchment paper
microplane/zester

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

US Customary - Metric

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