My inspiration for this crab stuffed fish came from a special dinner years ago, when my husband and I celebrated becoming boyfriend and girlfriend. We sat across one another over plates of walleye with crab stuffing, looking over the glistening lights of the Minneapolis skyline over the river, and began our love story. It would later become a regular choice for us at every visit to this amazing restaurant for years to come, though unfortunately the place has closed since then. Still, this crab stuffed salmon recipe (I used salmon instead of walleye as it’s easier to stuff) brings me back to that moment every time. If you don’t have time for stuffing a whole salmon fillet, try air fryer salmon, baked salmon, or pan fried salmon instead.
Ingredients You’ll Need
Here I explain the best ingredients for salmon stuffed with crab, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Salmon:
Salmon – Because we are filling and folding this crab stuffed salmon, you’ll want to look for a wider fillet. Learn more about choosing salmon in my pan seared salmon post. You can also make the same recipe with flounder, snapper, or trout if you prefer, but these fish species are typically smaller, so you’ll need less filling. Lemon Zest – Zest it fresh, then save the lemon for the juice for the crab filling below. Butter – Use unsalted. Sea Salt & Black Pepper Toothpicks – To hold the stuffed fish together.
Crab Filling:
Lump Crab Meat – You can make crab stuffed salmon using canned crab meat (I like this brand but any brand works — just make sure it’s lumb crab and not minced), or leftover crab from making crab legs or the stuffing from crab stuffed mushrooms. Onion – I used a white onion, but yellow onion also works well. Mayonnaise – Use homemade mayo or store-bought mayonnaise. If you don’t have mayo or can’t have eggs, you can substitute 2 tablespoons of softened cream cheese instead. Parsley – I highly recommend using fresh herbs here, but in a pinch, you can substitute 2 teaspoons dried parsley in place of the 2 tablespoons fresh. Garlic – Use fresh garlic for best flavor or jarred garlic for convenience. Lemon Juice – Use fresh lemon juice since you need the zest anyway for the salmon. Old Bay Seasoning – This traditional seafood seasoning adds a delicious flavor to the crab stuffed salmon.
How To Make Crab Stuffed Salmon
This section shows how to make crab stuffed salmon, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card. If you like a cheesy filling, add 1/4 cup of parmesan cheese before stuffing inside the salmon.
Storage Instructions
Store: Keep the fish in refrigerator for up to 2-3 days. Meal prep: One awesome thing about this recipe is that it can be prepped in advance. Gotta love an easy, make-ahead weeknight dinner idea! Make the crab stuffing up ahead of time, fold it into the salmon, and then cover with foil until you’re ready to bake it. You can store the uncooked salmon for 2-3 days. At dinner time, pull out the stuffed salmon with crab meat and bake for 18-20 minutes.
Reheat: Reheat the fish in a 350 degree F oven until warm, being careful to not overcook. Microwaving fish is not recommended, as it tends to dry out. Freeze: This crab stuffed salmon recipe can be frozen in an airtight container for up to 2-3 months. You can freeze whole, or slice individual portions, which will reheat more evenly.
What To Serve With Crab Stuffed Salmon
All this crab stuffed salmon needs are some healthy side dishes:
More Easy Seafood Recipes
If you like this salmon stuffed with crab, you might also like some of these other easy seafood recipes: Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle!
