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A white deep plate filled with crabmeat stuffed salmon filet covered in a creamy Cajun sauce with asparagus and steamed rice in the back of the plate.

Jumbo Lump Crabmeat Stuffed Salmon with a Creamy Cajun Sauce

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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

Scale

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

  1. In a bowl, combine all of the ingredients for the crabmeat stuffing, except the crabmeat. Mix well. Gently fold in the crabmeat.
  2. 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.
  3. Pat the salmon filets dry. Brush the olive oil on the top and sides of each filet. Season with salt.
  4. Fill the pocket with the crabmeat mixture, creating a mound on top of the salmon. Pack the crabmeat mixture on tightly.
  5. Carefully place the stuffed salmon into a preheated air fryer basket. Air fry for 11-12 minutes at 400°F (204°C).
  6. While the salmon is cooking, melt the butter in a saucepan. Add the garlic and cook for about 30 seconds, until fragrant.
  7. Pour in the wine and reduce for a few minutes. Stir in the mustard and Cajun seasoning.
  8. Pour in the heavy cream and simmer on medium to medium-high, stirring often, until thickened.
  9. Plate the salmon. Finish the sauce by removing it from the heat and stirring in the lemon juice and fresh parsley.
  10. Spoon the creamy Cajun sauce onto the salmon. Garnish with fresh parsley and serve with lemon wedges.
  11. ENJOY!
@charlottefashionplate

Crab Stuffed Salmon Recipe! This Lump Crabmeat Stuffed Salmon is a delicious and satisfying dish that combines tender salmon with a rich, flavorful crabmeat stuffing, that is topped with a creamy Cajun sauce. It’s a mouthwatering meal that’s simple to prepare, and perfect for anyone who loves seafood. #salmon #salmonrecipe #airfryersalmon #airfryer #easyrecipe #seafood #foodtiktok #recipevideo #cookingvideo #dinnerideas

♬ Pieces (Solo Piano Version) - Danilo Stankovic

Equipment

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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Find it online: https://www.charlottefashionplate.com/recipes/lump-crabmeat-stuffed-salmon/