A Restaurant-Worthy Crab and Salmon Recipe!
This buttery, tender crab-stuffed salmon is one of my favorite seafood recipes of all time — it feels restaurant-worthy but is so easy to pull off at home. Fresh salmon fillets are topped with a decadent mixture of sweet lump crab meat, cream cheese, tangy crème fraîche, fresh herbs, and a touch of Old Bay (a must with crab!).
The salmon bakes until just tender while the crab filling (which tastes like a crab cake, by the way!) warms through, creating an elegant dish that’s every bit as comforting as it is impressive.
There are some recipes where you absolutely want to splurge for jumbo lump crab meat (like spicy crab pasta or a crab and citrus salad), but this isn’t one of them. Lump crab meat is absolutely fine here, though I’d avoid crab meat labeled “special”, which consists of smaller pieces of meat from the body and has a less sweet flavor.
Jump to Recipe
You’re Basically Making Crab Cake Filling 💁🏻♀️
Make It A Complete Meal
This is fantastic with everything from blistered green beans and a baked potato to a simple side of oven-roasted vegetables and lemony pearl couscous.
If you’re only cooking for two people, you could split the filling between a couple salmon fillets (then reserve the rest for making crab-stuffed shrimp tomorrow!). Aim to use any leftover filling with 1 day.
Enjoy plain or serve with my silky smooth lemon beurre blanc!
Are you enjoying this as part of a Feast of the Seven Fishes holiday menu? Honestly, a 7-course seafood dinner is my dream. Here are a few extra ideas to round out your menu:
Looking for a new fish spatula to transfer the salmon fillets with ease? I’ve had this same exact spatula for over a decade and it’s still in perfect condition. 🙌🏻 You’re welcome.
This baked crab and cream cheese stuffed salmon is proof that you don’t need to go out to enjoy a truly special seafood dinner. If you’ve made this recipe, I’d be so grateful if you left a review and ⭐️⭐️⭐️⭐️⭐️ rating below — it helps others find the recipe and inspires them to give it a try, too!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
30-Minute Melt-In-Your-Mouth Crab Stuffed Salmon
Video
Equipment
Ingredients
- 5 6 oz salmon fillets skin removed
- 8 oz fresh lump crab meat see note below
- 4 oz cream cheese room temperature
- 1 large egg lightly beaten
- 1 Tbsp creme fraiche or mayonnaise
- 2 small cloves of garlic minced, about 1 Tbsp
- 2 Tbsp chopped parsley plus more for serving
- 1 tsp Old Bay seasoning
- 1 medium lemon, zested, about 1-2 tsp, plus lemon wedges for serving
- 3 Tbsp crushed Ritz crackers about 8 crackers (or 3 Tbsp Panko breadcrumbs)
- 1 tsp Kosher salt
- ¼ tsp Freshly ground black pepper
- Thinly sliced chives for serving
Instructions
- Make the crab mixture. Preheat an oven to 350°F (177°C), then line a baking sheet with parchment paper. Combine 4oz cream cheese, 1 egg, 1 Tbsp creme fraiche (or mayonnaise), 2 finely chopped garlic cloves, 2 Tbsp chopped parsley, 1 tsp Old Bay in a medium bowl, and 1 tsp fresh lemon zest, then stir until very well mixed. Add 8 oz lump crab meat and 3 Tbsp Ritz cracker crumbs (or Panko), then use a spatula to fold until just combined. Set aside.
- Prepare the salmon. Pat each salmon filet lightly with a paper towel to dry on both sides. Use a paring knife to cut a long slit down the middle (top) of each salmon filet, being careful not to cut all the way through. You should leave about ½-¾” on either side of the cut. Season salmon filets liberally with 1 tsp Kosher salt and ¼ tsp black pepper.
- Stuff the salmon. Divide the mixture evenly between salmon filets, then stuff the crab mixture into each salmon pocket. You should get about ⅓-½ cup of filling per salmon filet. Place each crab stuffed salmon filet onto the prepared baking sheet.
- Bake the salmon. Place in a preheated oven and cook until salmon reaches an internal temperature of 120°F (medium-rare), about 15-18 minutes. You can broil at the end to get golden brown, if desired.
- Garnish, then serve. Sprinkle with remaining tablespoon of chopped parsley or chives, then serve immediately with lemon wedges! Enjoy as is or serve with lemon beurre blanc.
Notes
- Crab filling can be made 1 day in advance. Store in an airtight container in a fridge until needed.
- Leftovers should be enjoyed within 3-4 days.
- Frozen salmon can be used, just be sure to thaw completely before stuffing and cooking.
Holy cow! Top notch recipe. Made Lemon Beurre Blanc as well. Amazing. Received rave reviews. Thank you for sharing!
Those two recipes together are simply incredible. So luxurious. Thanks for the feedback, Glenda! xo, Ari
This looks wonderful. But I have a question. Your photos look like the filling is on top of the salmon rather than stuffed inside the fillets.
Hi Jill! Definitely read through the instructions for step-by-step, but we’re cutting a horizontal opening into each salmon fillet so that the crab-filling is both stuffed into the salmon, but also rests on top. Hope this helps! Enjoy, this is one of my all-time favorite seafood recipes. xo, Ari
That is a vertical opening that you cut on the video. amazing recipe. Glad I watched your video or I would have cut a horizontal openingg on the side of the filet.
Thank you so much for this feedback, Joseph! I’ve just revised the instructions to make this explicitly clear. Really glad you enjoyed this salmon, it’s definitely one of my favorites! Cheers, Ari
Made tonight for dinner and it was so delicious. The husband raved over it! Thanks Ari!
I’m so thrilled to hear this! It’s one of my favorite special occasion recipes! xo, Ari
Made this and it was easy and fantastic! My salmon piece happened to have skin on the bottom, but that didn’t matter at all. I have one of those probe thermometers that go in the food, but the reader sits outside the oven and that really helped cook the salmon to perfection. I did run it under the broiler for a few minutes so the top would be golden. It is a showstopper and so so simple. Delicious.
Wow, Tracey! This looks absolutely phenomenal. So glad you enjoyed. Broiling at the end is for sure a pro move! xo, Ari