Crab Stuffing for Salmon
Crab Meat: Please see my notes below on using real vs. fake crab in this recipe.Green Onions: These onions are the perfect ingredient for this recipe, adding just a bit of tang.Garlic Cloves: We are using two fresh garlic cloves in this recipe because everything is better with garlic.Bread Crumbs: I used plain bread crumbs in this recipe because it helps the filling crisp up a bit and hold together. See my notes below on making this recipe low carb.Cheddar Cheese and Parmesan Cheese: The combination of these two cheeses add the perfect flavor and decadence to this recipe. Please note that you will enjoy this recipe more with freshly grated cheese.Low Fat Mayonnaise: This will give the filling a creaminess. If you can’t eat mayonnaise you could replace this with low fat sour cream.Lemon juice: Lemon juice and seafood go together like peanut butter and jelly. You will love the freshness it brings to this recipe.Old Bay Seasoning and Salt: Both of these bring flavor to the filling and make the other ingredients stand out. Please read below to learn more about Old Bay.
How to Make Crab Stuffed Salmon
Cooking Salmon
As I mentioned above, I know that salmon can be really intimidating to cook, but I think you will find this salmon stuffed with crab easy and delicious. The best way to cook salmon is to invest in an instant read thermometer. At the 12 minute mark you can start checking the temperature of the salmon and pull it out right at 125 degrees. This is my favorite instant read thermometer. In this Salmon Stuffed with Crab recipe, we are making a really simple filling and then adding it to salmon filets. The recipe is done in less than 30 minutes, and tastes like it is from a high end restaurant. Not only that, but each serving is less than 350 calories. If you don’t have a thermometer, you can tell salmon is done by it’s texture. When you push down very gently with a fork, it should flake apart easily. It will still be translucent when you pull it apart with the tip of the fork in the middle. Most stores sell salmon in the freezer section that is already cut into portioned filets. At times it can be less expensive. If you buy salmon this way, be sure to thaw it in your refrigerator overnight before making this. Another great option is to go to the fish counter of your grocery store and ask them to cut you four 4 ounce filets. That way you can get pieces that are even in thickness and size and get the exact amount you need. My experience is that butchers are more than happy to get their customers exactly what they need. That being said, in this recipe, I opted to use real lump crab meat. It is more expensive, but I decided that for this recipe – which feels like a fancy dinner – it is worth it. If real crab isn’t in your budget, don’t skip out on making this. Use the fake crab. You will still love it.
Leftovers should be eaten within 24 hours of them being made.Note that reheated salmon will not be as delicious as the original.Reheat the salmon in the oven, not the microwave.Use low heat when reheating. This salmon should be reheated at 250 degrees in the oven for 20 to 25 minutes or until it reaches 125 degrees.Cover the salmon loosely with foil when reheating it.Know that you can skip reheating it all together. I think this dish is perfectly tasty cold, and that is how I enjoy the leftovers.
My Mediterranean Salad is sure to impress with this great, fancy dinner.This Roasted Green Beans recipe is very easy and can handle being baked at 400 degrees.Finally, my Hasselback Sweet Potatoes are a show stopper and also bake at 400 degrees.
