Crab Stuffed Salmon
5 ingredients. That’s it. So simple you can have your kids make this. If you really, really like Old Bay seasoning, go ahead and sprinkle some extra on top of the fish prior to baking for an additional pop of summer flavor!
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine cream cheese, green onions, crab meat, and Old Bay.
  3. Mix ingredients until fully incorporated.
  4. Cut pockets down the middle of salmon fillet, careful not to cut through skin on the bottom.
  5. Fill pockets in salmon with crab stuffing. Don’t worry if it mounds a bit over the top edge of the fish–it will settle as it cooks.
  6. Bake at 400 degrees for 25 minutes, or until fish is flaky (check near the stuffing to determine done-ness).
  7. Serve with roasted asparagus or other fresh veggie for an easy and tasty summer dinner!
Recipe Notes

Tip for the Crab:

Crab meat can be expensive depending on the source and part of the crab you are purchasing.  I used a “deluxe meat” combo here, which was in the average price range for the various options I found for fresh crab meat.  However, you could used canned crab meat if you can’t find or don’t want to spend the money on the fresh meat.  Just make sure that you drain it very well, and pick it over for possible pieces of shell.  The canned meat may not be as sweet as fresh crab, but will work just as well in a baked dish like this one.

Oh, and might you like a crisp glass of wine to go with your new summer favorite fish dish?  Of course you would!  Because of the oily nature of the salmon (not in a bad way!), and the sweetness of the crab, finding a wine that doesn’t overshadow either flavor profile is important.  Luckily, one of my favorite summer wines is a great match for this dish–Sauvignon Blanc.  I am a huge fan of these wines from New Zealand and “down un-da”.  They are crisp and fruity, and the grassy nature of the flavors pairs beautifully with the flavors in the salmon.  A tried-and-true for me is the inexpensive and usually easy-to-find Kim Crawford Sauvignon Blanc.  Alternatively, you can branch out and try some of the really spectacular California wineries making delicious wines with this varietal.

Cheers!