So, I was looking for a new way to prepare salmon. Well, new to me anyway. Believe me, I think I have mastered the art of making salmon in almost every way possible. Be sure to check out my salmon recipes at the end of this post. I also doubt this recipe for Crab Stuffed Salmon will be my last. I bet I can come up with a few more creative ways to enjoy salmon.
One thing I love about this recipe for Crab Stuffed Salmon is that it is super easy to prepare. The amazing flavor of the crab comes through with every single bite. Forget the bread crumbs, and other fillers. A few simple ingredients work so well together to form a crab cake like filling. Yes, you can use this recipe to just make crab cakes. In fact, I encourage you to do so.
If you are local to Charlotte, visit The Carolina Meat & Fish Co. for the Faroe Island salmon I used in this recipe, along with the crab meat. You really do not need to use the more expensive jumbo lump crab meat. In fact, I encourage you to use either claw or backfin.
Also, why Faroe Island Salmon? This is by far my favorite. The fat lines in this type of salmon allow for a tender, juicy finished dish every single time. If you are stuck on wild-caught salmon, feel free to use it! Wild-caught tends to be a bit on the dry side. So, if you are using it, you may want to cut the baking time just a few minutes.
CRAB CAKE MIXTURE FOR CRAB STUFFED SALMON
As mentioned earlier, you are not going to believe how super easy the crab cake mixture is to prepare. No fillers. All flavor. Most of the ingredients, you more than likely already have in your fridge. Drain any liquid from the crab meat. Do NOT rinse. For a two pound piece of salmon, I would suggest using a pound of crab meat. Place the crab meat in a bowl with one-half cup of the mayo, dijon mustard, Old Bay Seasoning and fresh parsley. Combine well.
If the mixture is a little dry, add a touch more of the mayo. You may or may not use the remaining one-quarter cup. That is it! From here, you can stuff the salmon, or use this recipe for crab cakes.
Preheat oven to 400 degrees. You may be thinking that a pound and a half to two pounds of salmon is a lot. Well, it is. However, this recipe will feed four people easily. Each one enjoying a generous portion of delicious crab with every single bite of the salmon.
Cut two slits into the salmon, lengthwise. Cut deep enough to allow for the crab meat stuffing. No worries if you cut all the way through. Season the salmon with kosher salt and black pepper. Spread the cuts open and fill each with all of the crab meat mixture.
You can also cut the salmon into individual portions if you desire. Just cut a slit down the middle of each piece and stuff. Bake for about 12 to 15 minutes.
Place crab stuffed salmon on a parchment lined baking sheet. Or, you can use a cast iron pan like I did. This 12-inch cast iron pan from Lodge was the perfect size. Click here! Bake for 15 to 20 minutes. Faroe Island Salmon is sushi-grade. So, feel free to cook to medium if you so desire. In the final moments, turn on the broiler to brown up the crab meat mixture. This will provide for a nice crust and added texture.
Serve up this fabulous Crab Stuffed Salmon with roasted asparagus. ENJOY!
I have heard quite often from friends of mine who tell me that they dislike salmon. My response is typically, you just have not had it prepared the proper way. Give it another try. I have easily converted a few. If you love salmon as much as I do, check out these amazing recipes!
- PAN SEARED SALMON WITH A SPICY COCONUT CREAM SAUCE
- CREAMY TUSCAN SALMON
- SALMON STEAMED IN PARCHMENT
- OLIVE OIL SALMON
- HONEY GLAZED SALMON
- SALMON WITH LOBSTER CREAM SAUCE
- ONE PAN ROASTED SALMON
- CEDAR PLANK GRILLED SALMON
Have questions about freezing crab or crab meat? Click here!