Description
This Jumbo Lump Crabmeat Stuffed Salmon with a Creamy Cajun Sauce is a mouthwatering meal that’s simple to prepare, and perfect for anyone who loves seafood.
Ingredients
For the Salmon:
- 2, 6-ounce salmon filets, skin-off
- 1/2 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, for garnish
- Lemon wedges, for serving
For the Crabmeat Stuffing:
- 8-ounces jumbo lump crabmeat, drained
- 2 tablespoons mayo
- 1 tablespoon stoneground mustard
- 2 tablespoons seasoned breadcrumbs
- 2 teaspoons Old Bay seasoning
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley
For the Creamy Cajun Sauce:
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/4 cup white wine or chicken stock
- 1 teaspoon spicy mustard
- 2 teaspoons Cajun seasoning
- 1 cup heavy whipping cream
- 2 teaspoons lemon juice
- 1 tablespoon fresh parsley
Instructions
- In a bowl, combine all of the ingredients for the crabmeat stuffing, except the crabmeat. Mix well. Gently fold in the crabmeat.
- Make a slit down the center of each salmon filet, making sure to leave a 1″ margin on the top and bottom, to form a pocket.
- Pat the salmon filets dry. Brush the olive oil on the top and sides of each filet. Season with salt.
- Fill the pocket with the crabmeat mixture, creating a mound on top of the salmon. Pack the crabmeat mixture on tightly.
- Carefully place the stuffed salmon into a preheated air fryer basket. Air fry for 11-12 minutes at 400°F (204°C).
- While the salmon is cooking, melt the butter in a saucepan. Add the garlic and cook for about 30 seconds, until fragrant.
- Pour in the wine and reduce for a few minutes. Stir in the mustard and Cajun seasoning.
- Pour in the heavy cream and simmer on medium to medium-high, stirring often, until thickened.
- Plate the salmon. Finish the sauce by removing it from the heat and stirring in the lemon juice and fresh parsley.
- Spoon the creamy Cajun sauce onto the salmon. Garnish with fresh parsley and serve with lemon wedges.
- ENJOY!
Notes
- The salmon filets should be at least 1″ thick to allow for the stuffing and to prevent overcooking.
- Instead of slicing the salmon down the middle, cut a slit into the side to form a pocket and stuff with the crabmeat filling.
- Easily prepare the crabmeat stuffing in advance and place in fridge until ready to stuff the salmon.
- Instead of air frying the stuffed salmon, easily bake or grill.
- Adjust the heat level of the sauce to your liking.
- Leftover sauce can be stored in the fridge for up to 2 days. Use the sauce to drizzle over steamed or roasted vegetables, or baked shrimp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Seafood
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