🐟🦀 Crab-Stuffed Salmon
A restaurant-style dish: flaky salmon filled with a creamy, savory crab mixture—rich, tender, and impressive but surprisingly simple.
🐟 Ingredients
For the salmon:
- 2 salmon fillets (thick cut preferred)
- Salt & black pepper
- 1 tbsp olive oil or butter
- Lemon wedges (for serving)
For crab stuffing:
- 150–200g crab meat (real or imitation)
- 2 tbsp cream cheese (softened)
- 1 tbsp mayonnaise
- 1 tbsp Dijon mustard (optional)
- 1 tbsp lemon juice
- 1–2 tbsp breadcrumbs (to bind)
- 1 tbsp chopped parsley
- 1 garlic clove (minced)
- Salt & pepper to taste
🔥 Instructions
1. Make the crab filling
- Mix crab meat, cream cheese, mayo, mustard, lemon juice, garlic, parsley
- Add breadcrumbs until mixture holds together
- Season lightly (don’t over-salt)
2. Prepare salmon
- Slice a pocket into the side of each salmon fillet (don’t cut through)
- Season outside with salt and pepper
3. Stuff it
- Spoon crab mixture into each salmon pocket
- Press gently so it stays inside
4. Cook
Pan + oven method (best texture):
- Sear salmon in a hot pan with oil, 2–3 minutes per side
- Transfer to oven at 190°C (375°F) for 10–12 minutes
OR full oven method:
- Bake at 190°C (375°F) for 15–18 minutes
5. Finish
- Optional: squeeze lemon over top
- Let rest 2–3 minutes before serving
🍽️ Serve with
- Garlic butter rice
- Roasted vegetables
- Mashed potatoes
- Light salad
🔑 Tips
- Don’t overcook salmon—it should stay slightly pink and flaky
- Thick fillets are easier to stuff and stay juicy
- A little cream cheese goes a long way—don’t overdo it
If you want, I can upgrade this into a creamy lemon butter sauce version, or a grilled crab-stuffed salmon (smoky flavor style).
