Description
This Cajun Crab Stuffed Salmon recipe features tender salmon fillets filled with a flavorful blend of crab meat, Parmesan cheese, and Cajun-seasoned mayo. Baked to perfection and lightly broiled for a crispy topping, it’s an elegant and delicious dish perfect for a special dinner.
Ingredients
Scale
Salmon
- 4 salmon fillets (at least 1″ thick, skin on)
Crab Stuffing Mixture
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Tony Chachere’s Original Creole Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounces crab meat (drained)
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup parsley (chopped)
Instructions
- Preheat and prepare salmon: Preheat your oven to 350°F and position the oven rack in the top third. Remove the salmon fillets from the refrigerator and let them come to room temperature while preparing the stuffing mixture.
- Make crab stuffing: In a bowl, mix the mayonnaise, fresh lemon juice, Tony Chachere’s seasoning, garlic powder, and onion powder until smooth. Gently fold in the drained crab meat, panko breadcrumbs, Parmesan cheese, and chopped parsley until just combined.
- Create stuffing pockets: Lay the salmon fillets skin-side down on a foil-lined baking sheet. Carefully slice a lengthwise pocket into each fillet, avoiding cutting through the skin or edges.
- Stuff salmon: Divide the crab mixture evenly, spooning about a quarter into each salmon pocket. Gently press the mixture in, allowing some to spill over on top if needed.
- Bake and broil: Bake the stuffed salmon uncovered for approximately 20 minutes. For fillets closer to 2 inches thick, bake for 25 minutes. Finish by broiling for a few minutes to brown and crisp the topping, watching carefully to prevent burning.
Notes
- Ensure salmon fillets are at least 1 inch thick for proper stuffing and cooking.
- Adjust baking time based on thickness to avoid undercooked or overcooked salmon.
- Watch the broiler carefully during the final step to prevent burning the crust.
- You can substitute fresh crab meat with canned crab meat if fresh is unavailable, ensuring it is fully drained.
- Serve immediately for best texture and flavor.
