Melt-In-Your-Mouth Crab-Stuffed Salmon in 30 Minutes
This crab-stuffed salmon with cream cheese is an easy yet luxurious dinner that feels straight out of a restaurant kitchen. The rich crab filling comes together in one bowl, then gets generously layered over fresh salmon fillets before baking until tender, flaky, and golden on top. Serve with crispy potatoes and seasonal vegetables for a foolproof, elegant meal at home.
Servings: 5 servings
Calories: 425kcal
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 / 175°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-inch 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 / 49°C (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
- Make ahead: Crab filling can be made 1 day ahead; refrigerate airtight until needed.
- Leftovers: Enjoy within 3–4 days, stored airtight in the refrigerator.
- Using frozen salmon: Frozen salmon works well—thaw completely before stuffing and cooking.
Nutrition
Serving: 1piece of salmon | Calories: 425kcal | Carbohydrates: 8g | Protein: 46g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 622mg | Potassium: 997mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 583IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 2mg
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