Crab Stuffed Salmon
Make crab stuffed salmon with tender salmon fillets, a creamy crab filling, bell peppers, garlic, and a crisp panko topping for an elegant 30-minute dinner.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
Ingredients
- 4 salmon fillets 5 to 6 ounces each
- salt and fresh ground black pepper to taste
- 8 ounces crab meat drained and finely chopped
- 4 ounces cream cheese softened
- ¼ cup bell peppers diced
- 4 cloves garlic minced
- 1 large egg lightly beaten
- 2 tablespoons fresh parsley chopped, plus more for garnish
- 1 teaspoon Old Bay seasoning
- 2 tablespoons panko bread crumbs
- cooking spray for topping
Instructions
Instructions
- Prep. Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Prepare the salmon. Arrange the salmon fillets on top of parchment paper and season them with salt and pepper. Cut a shallow pocket in the center of each salmon fillet.
- Make the crabmeat mixture. In a mixing bowl, combine chopped crabmeat, cream cheese, bell peppers, garlic, egg, parsley, and Old Bay seasoning until thoroughly combined.
- Add the crabmeat mixture to the salmon. Stuff the salmon fillets with the prepared crabmeat filling. Sprinkle breadcrumbs on top and lightly spray the tops with cooking oil.
- Cook. Transfer the stuffed salmon to the oven and bake for 18 to 20 minutes or until the salmon is cooked through and the internal temperature registers at 130°F.
- Finish and serve. Remove from oven. Garnish the crab stuffed salmon with parsley, and serve.