Crab Stuffed Salmon
A mouthwatering dish that combines rich salmon and savory crab filling, creating a delightful experience perfect for any occasion.
Ingredients
For the Salmon
- 4 pieces salmon filets, with the skins on Each filet should be approximately 4 oz
- Kosher salt To taste
- Fresh cracked pepper To taste
- Old Bay seafood seasoning To taste
- Garnish: snipped chives For decoration
For the Crab Stuffing
- 1/4 cup plain panko breadcrumbs
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1 Tbsp mayonnaise
- 2 Tbsp freshly grated parmesan cheese
- 1/4 tsp prepared horseradish
- 1 tsp minced chives
- 1 tsp minced flat-leaf parsley
- 1/2 tsp Old Bay seafood seasoning
- 1/2 tsp dried minced onion
- Pinch kosher salt To taste
- Pinch fresh cracked pepper To taste
- 8 oz lump crab Fresh crab meat preferred
For the Light Lemon Sauce
- 1 tsp unsalted butter
- 1 tsp all-purpose flour
- 1 cup milk
- 1 Tbsp freshly grated parmesan cheese
- Pinch kosher salt To taste
- 1 tsp fresh lemon zest
- 2 tsp fresh lemon juice
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a small bowl, combine the panko breadcrumbs with milk and set aside for about five minutes.
- In a medium bowl, combine the beaten egg, mayonnaise, and freshly grated parmesan cheese. Stir in the soaked panko-milk mixture.
- Add the prepared horseradish, minced chives, parsley, Old Bay seasoning, minced onion, salt, and pepper. Mix until well-combined, then fold in the lump crab gently.
- Lay the salmon filets, skin-side down, on a foil-lined baking sheet. Season with Old Bay seasoning, kosher salt, and fresh cracked pepper.
Assembly and Cooking
- Place a generous amount of the crab stuffing on top of each salmon filet, pressing gently to adhere.
- Bake in the preheated oven for about 10-15 minutes, until the salmon flakes easily with a fork.
- For the light lemon sauce, melt the butter in a saucepan, whisk in the flour, and gradually add the milk, stirring until thickened. Stir in parmesan cheese, a pinch of salt, lemon zest, and lemon juice.
- Drizzle the light lemon sauce over the stuffed filets, garnish with fresh chives, and serve.
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Notes
Serve with sautéed vegetables or a fresh garden salad for a balanced meal. Lemon wedges can enhance the dish's flavor with a spritz just before eating.