Cajun Crab Stuffed Salmon
This Cajun Crab Stuffed Salmon is stuffed with an irresistible creole-spiced crab bread crumb filling then topped with a delicious decadent lemon butter sauce. This is an easy and elegant recipe that is a crowd favorite!
For the Salmon
- 3 tbsp salted butter divided
- 1 tbsp olive oil
- 8 oz jumbo lump crab
- 10 ritz crackers crushed (a little over 1/2 cup)
- 1 shallot finely chopped
- 2 garlic cloves minced
- 1/3 cup mayo or greek yogurt
- 2 tbsp hot sauce
- 1 tbsp freshly chopped parsley
- 2 tsp cajun seasoning divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Old Bay
- 1/2 tsp cumin
- Juice of 1/2 lemon
- 4 (8 oz) salmon fillets
For the Lemon Butter (optional)
- 6 tbsp cold unsalted butter sliced and divided
- 1 tbsp finely chopped shallots
- 1 garlic clove minced
- 3 tbsp dry white wine
- 1 1/2 tbsp fresh lemon juice
- 1/2 tsp cajun seasoning
For the Salmon
Preheat the oven to 425.
Heat 1 tbsp of butter along with olive oil in a medium saucepan over medium high heat then saute crab, crushed crackers, shallot and minced garlic until there is some color then set aside.
Add mayo (or yogurt), hot sauce, parsley, 1 tsp of cajun seasoning, garlic powder, onion powder, Old Bay, cumin and lemon juice to a medium bowl and whisk until completely combined.
Next fold in crab cracker mixture until combined.
Line a baking sheet with parchment paper then using a paring knife, slit a pocket into the center of each salmon fillet and fill with crab filling.
Sprinkle the remaining cajun seasoning on top of the fillets then divide 2tbsp remaining butter and add to the top.
Bake for 20 minutes.
For the Lemon Butter
In a saucepan over medium heat, add 1 tbsp of butter then add shallots and minced garlic clove and saute until tender and fragrant.
Next add wine, lemon juice along with cajun seasoning and bring to a boil for a few minutes then turn off the heat and add the rest of the butter and whisk together and serve with salmon.
Leftover salmon should be refrigerated within 2 hours of having been cooked. Tuck your leftovers in an airtight container where it will keep for up to 3 days.
Tip: It’s best to reheat salmon in the oven! To do so, preheat the oven to 275 degrees and place the fish on a parchment paper-lined baking sheet. Heat for 15 minutes, or until the internal temperature reaches 130 degrees.
Calories: 822kcal | Carbohydrates: 10g | Protein: 57g | Fat: 60g | Saturated Fat: 22g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 1005mg | Potassium: 1364mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1631IU | Vitamin C: 14mg | Calcium: 97mg | Iron: 3mg