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Crab-Stuffed Salmon with Old Bay Butter Recipe

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4.1 from 54 reviews

This Crab-Stuffed Salmon recipe is an elegant and delicious way to elevate your seafood dinner. Tender center-cut salmon filets are stuffed with a flavorful mix of lump crab meat, shallots, Ritz crackers, and herbs, then baked and brushed with aromatic Old Bay infused butter. Ready in just 40 minutes, this dish is perfect for impressing guests or treating yourself to a gourmet meal at home.

Ingredients

Crab Stuffing

  • 8 oz lump crab meat, drained
  • 1 small shallot, finely minced
  • 1/4 cup crushed Ritz crackers
  • 1 1/2 teaspoons Old Bay seasoning
  • 3 tablespoons mayonnaise
  • 2 teaspoons lemon zest
  • 1 tablespoon Dijon mustard
  • 3 tablespoons minced flat leaf parsley leaves
  • Kosher salt & freshly cracked black pepper, to taste

Salmon and Old Bay Butter

  • 4 center-cut salmon filets (6 – 8 oz each, skin removed)
  • 6 tablespoons salted butter
  • 2 teaspoons Old Bay seasoning
  • 1 garlic clove, grated
  • 1 tablespoon lemon zest
  • Lemon wedges, for serving
  • Kosher salt & freshly cracked black pepper, to season salmon

Instructions

  1. Make the crab filling. In a mixing bowl, combine the lump crab meat, finely minced shallot, crushed Ritz crackers, mayonnaise, Old Bay seasoning, lemon zest, Dijon mustard, and chopped flat-leaf parsley. Use a rubber spatula to fold the ingredients together gently until well mixed. Season with kosher salt and freshly cracked black pepper according to your taste. Set this mixture aside.
  2. Prepare the Old Bay butter. Melt the salted butter in a small saucepan over medium heat until it becomes foamy. Stir in Old Bay seasoning, grated garlic, and lemon zest. Cook the mixture for about 1 minute to allow the flavors to blend, then remove the saucepan from heat.
  3. Prep the salmon. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Pat the salmon filets dry with paper towels and season both sides generously with kosher salt and freshly cracked black pepper. Place the filets evenly spaced on the prepared baking sheet. With a sharp knife, cut a lengthwise slit across the top of each filet to create a pocket without slicing completely through the salmon.
  4. Stuff the salmon. Divide the crab filling into four equal portions. Stuff each salmon filet pocket with the crab mixture, mounding some on top as well for extra flavor. Brush the tops liberally with half of the prepared Old Bay butter.
  5. Bake the salmon. Place the baking sheet in the preheated oven and bake the salmon filets for 16 to 20 minutes, depending on their size. The salmon is done when it turns opaque, the crab filling is warmed through, and the internal temperature reaches 145°F (63°C). Remove from the oven and drizzle the remaining Old Bay butter over the top. Serve each filet with fresh lemon wedges for squeezing.
  6. Storage Instructions. Leftover crab-stuffed salmon can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm in an air fryer or in a 400°F oven for about 10 minutes. Note that the salmon is best enjoyed fresh as reheating may cause it to become slightly dry.

Notes

  • Be careful when cutting the pocket into the salmon to avoid slicing all the way through.
  • Use fresh lump crab meat for the best texture and flavor.
  • The recipe can be easily doubled for a larger group.
  • Make sure the salmon filets are evenly sized for consistent cooking times.
  • Fresh lemon wedges add brightness and enhance the flavors when served.
  • If you prefer, you can substitute mayonnaise with Greek yogurt for a lighter option.

Find it online: https://justsosavory.com/crab-stuffed-salmon-with-old-bay-butter-recipe/