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Crab stuffed salmon filets on a white platter with lemon sauce being poured on top
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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!
Course Main Course
Cuisine American, Cajun/Creole, Southern
Keyword crab, crab cake recipe, crab stuffed salmon, fish, salmon, seafood, seafood recipes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

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

Instructions

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.

Notes

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.