Crab-Stuffed Salmon – Deliciously Elegant & Easy Dinner Idea
If you’re craving a dish that feels fancy but is actually super approachable, this Crab-Stuffed Salmon recipe is exactly what you need. Imagine tender, flaky salmon fillets filled with a savory crab mixture, seasoned with fresh herbs and a touch of Old Bay seasoning, baked to perfection. It’s a delightful combination that’s perfect for weeknight dinners, special occasions, or anytime you want to impress without stress.
This recipe is wonderfully balanced with the richness of the crab and salmon, brightened by lemon and parsley, and optionally paired with a luscious buttery sauce. Whether you’re a seafood lover or just looking to elevate your dinner routine, this dish fits the bill. Plus, it pairs beautifully with light sides like a fresh green salad or roasted veggies. For another delicious dinner idea with fresh vegetables, check out my Italian Sausage Zucchini Boats recipe, which complements seafood dishes nicely.
Why You’ll Love This Crab-Stuffed Salmon
- Elegant yet surprisingly simple to prepare
- Combines two favorite seafood flavors—salmon and crab
- Uses everyday ingredients with a gourmet touch
- Perfect for date night, holiday dinners, or family meals
- Optional buttery lemon sauce adds richness and depth
- Can be made ahead and baked just before serving
Ingredients You’ll Need
For the Crab-Stuffed Salmon
- 4 skinless salmon fillets (about 6 ounces each, 1-inch thick)
- 8 ounces jumbo lump crab meat, drained (about 2 cups)
- 1/2 cup finely chopped fresh parsley leaves
- 1/3 cup finely crushed Ritz or butter crackers (about 1 ounce)
- 4 teaspoons Old Bay seasoning, divided
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons mayonnaise
- 1 tablespoon whole grain mustard
- 1/2 teaspoon freshly ground black pepper
For the Sauce (Optional)
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 1/2 teaspoons freshly squeezed lemon juice
- 3 large egg yolks
- 2 teaspoons Dijon mustard
- 1/2 teaspoon whole grain mustard (optional)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper (optional)
How to Make Crab-Stuffed Salmon
Step 1 – Prepare the Crab Stuffing
In a medium bowl, gently mix the crab meat with the finely chopped parsley, crushed crackers, 2 teaspoons of Old Bay seasoning, mayonnaise, whole grain mustard, lemon juice, and freshly ground black pepper. Be careful not to overmix, so the crab stays chunky.
Step 2 – Prep the Salmon Fillets
Preheat your oven to 375°F (190°C). Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully slice a pocket in each fillet, creating a space for the crab stuffing without cutting all the way through.
Step 3 – Stuff the Salmon
Stuff each salmon pocket generously with the crab mixture, pressing lightly to secure. Sprinkle the remaining 2 teaspoons of Old Bay seasoning over the tops of the stuffed fillets. Lightly drizzle olive oil on top.
Step 4 – Bake the Salmon
Place the stuffed salmon fillets on a baking sheet lined with parchment paper or lightly greased. Bake for 20–25 minutes until the salmon is cooked through and flakes easily with a fork, and the crab stuffing is heated through.
Step 5 – Prepare the Sauce (Optional)
While the salmon bakes, prepare the sauce. In a heatproof bowl over simmering water (double boiler), whisk the egg yolks with the lemon juice, Dijon mustard, and salt until thickened and creamy. Slowly whisk in the melted butter, a little at a time, until fully incorporated and smooth. Stir in the whole grain mustard and cayenne pepper if using. Keep warm until ready to serve.
Step 6 – Serve
Plate the crab-stuffed salmon and drizzle with the warm sauce if desired. Garnish with additional fresh parsley and lemon wedges.
Pro Tips for the Best Crab-Stuffed Salmon
- Use fresh or high-quality crab meat for the best flavor.
- Don’t overfill the salmon pockets to prevent stuffing from spilling.
- Be gentle when mixing crab stuffing to keep lumps intact.
- Keep an eye on baking time to avoid overcooking the salmon.
- The sauce can be made ahead and gently reheated.
Variations & Substitutions
- Swap jumbo lump crab for canned lump crab if preferred.
- Use panko breadcrumbs instead of Ritz crackers for a lighter texture.
- Add chopped green onions or chives to the stuffing for extra flavor.
- Replace mayonnaise with Greek yogurt for a lighter option.
- Skip the sauce for a simpler meal or use a squeeze of fresh lemon instead.
What to Serve With Crab-Stuffed Salmon
Pair this elegant dish with:
- Roasted asparagus or green beans
- Garlic mashed potatoes or wild rice
- A crisp green salad with vinaigrette
- Light crusty bread or garlic butter rolls
If you love seafood dinners, also try my Cauliflower Feta Baked Salad for a flavorful veggie-packed side.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a low oven (around 275°F) covered with foil to avoid drying out.
- The sauce is best served fresh but can be reheated gently on low heat.
Frequently Asked Questions
Can I use frozen crab meat?
Yes, just make sure it’s fully thawed and drained well to avoid soggy stuffing.
Is skin-on salmon better?
For this recipe, skinless fillets work best for easy stuffing and eating.
Can I make this recipe dairy-free?
Yes, omit the butter sauce or replace butter with a dairy-free alternative.
How do I know when the salmon is done?
It should flake easily with a fork and reach an internal temperature of 145°F.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 |
| Total Fat | 32g |
| Saturated Fat | 10g |
| Cholesterol | 210mg |
| Sodium | 650mg |
| Total Carbohydrates | 8g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Protein | 38g |
Conclusion
This Crab-Stuffed Salmon is a beautiful way to combine the flavors of land and sea in one delicious dish. The tender salmon paired with savory crab stuffing and an optional rich lemon-butter sauce makes it a perfect choice for dinners when you want something special but easy. Try it for your next dinner party, family meal, or date night—you won’t be disappointed!
Crab-Stuffed Salmon – Deliciously Elegant & Easy Dinner Idea
Ingredients
- ½ cup finely chopped fresh parsley leaves
- ⅓ cup finely crushed Ritz or butter crackers about 1 ounce
- 4 skinless salmon fillets about 6 ounces each, at least 1 inch thick
- 4 teaspoons Old Bay seasoning divided
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons mayonnaise
- 1 tablespoon whole grain mustard
- ½ teaspoon freshly ground black pepper
- 8 ounces jumbo lump crab meat drained (about 2 cups)
- For the sauce optional:
- 8 tablespoons 1 stick unsalted butter, melted
- 1 ½ teaspoons freshly squeezed lemon juice
- 3 large egg yolks
- 2 teaspoons Dijon mustard
- ½ teaspoon whole grain mustard optional
- ¼ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper optional
Instructions
- Prepare filling: In a medium bowl, combine parsley, crushed crackers, 2 teaspoons Old Bay seasoning, lemon juice, mayonnaise, mustard, black pepper, and crab meat. Gently fold until well mixed.
- Prepare salmon: Preheat oven to 375°F (190°C). Using a sharp knife, make a deep slit lengthwise down the center of each salmon fillet to create a pocket (do not cut through). Season fillets inside and out with the remaining 2 teaspoons Old Bay seasoning.
- Stuff salmon: Fill each salmon pocket with an equal portion of the crab mixture, pressing lightly to secure.
- Cook salmon: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear salmon for 2–3 minutes per side until lightly golden. Transfer skillet to the oven and bake for 12–15 minutes, or until salmon is cooked through and flakes easily.
- Make optional sauce: In a heatproof bowl set over a pan of simmering water (double boiler), whisk together egg yolks, lemon juice, Dijon mustard, whole grain mustard (if using), salt, and cayenne pepper (if using). Slowly drizzle in melted butter while whisking constantly until thickened and creamy.
- Serve: Spoon sauce over salmon (if using) and serve immediately
Notes
- For best results, use fresh jumbo lump crab meat.
- This dish pairs well with roasted asparagus, green beans, or a light salad.
- The optional sauce is similar to a mustard hollandaise for extra richness.
