Easy Crab and Parmesan Stuffed Salmon is the best, baked seafood recipe tutorial for how to cook stuffed salmon using crab meat. Serve this crab topped fish alongside your favorite side dishes. Feel free to add in shrimp if you wish! You can even serve it blackened.
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This post was originally published in December 2017. It has since been updated.
What Type of Salmon to Use
Select the salmon that you will want to use in the recipe. I like to use Wild Caught Alaskan Salmon. It has a beautiful bright color and a buttery taste. Alaskan salmon is the most healthy type to purchase.
The fish consume a natural diet and are lower in calories and fat. Salmon that is sourced from the Atlantic is usually farmed. Farmed means antibiotics and food coloring (to give it a pink color) are used. This adds harmful chemical additives to the fish. So I usually try to look for Alaskan salmon.
You will also want to use individual fillets, as opposed to a full plank. Opt for 5-7oz fillets.
What Type of Crab to Use
I use lump crab meat. You can find it in the refrigerated meat section of the grocery store.
How to Make Salmon Stuffed with Crab Meat
- Preheat oven to 400 degrees.
- Combine the cream cheese, crab, Greek yogurt, Worcestershire, parmesan cheese, and garlic in a bowl.
- Slice a large slit into each salmon fillet.
- Stuff the crab mixture into the slits in the salmon.
- Season the salmon and bake.
- Cool before serving.
How to Add Shrimp
If you wish to add shrimp to the recipe, add it when the crab is added. The remaining steps will stay the same.
How Long to Cook
Bake the salmon covered in parchment paper for 6-8 minutes. It’s optional to broil for another 2 minutes to crisp the salmon along the edges.
Do You Leave the Skin On?
I don’t eat the skin on the salmon. How to remove skin from salmon after cooking is really easy. The fish will glide right off the skin! This is a sign of perfectly cooked salmon. Salmon that flakes and glides will taste amazing. You won’t need to remove a thing.
Overcooked Salmon
Overcooked salmon is dry and has little flavor. Fish (along with meat) will continue to cook when you remove it from heat. This is why it’s important to pay attention to how long the fish cooks.
When the fish is done, it will be a translucent pink in the middle. It should also look flaky. You can check out more tips on How to Tell if Salmon is Overcooked here.
More Salmon Recipes
Salmon Fried Rice
Salmon Patties
Pan Seared Salmon
Blackened Salmon
Air Fryer Salmon
More Crab Recipes
Crab Rangoon Dip
Air Fryer Crab Rangoon
Air Fryer Crab Cakes
Easy Crab and Parmesan Stuffed Salmon
Ingredients
- 4 salmon fillets Mine were skin on and weighed 4-5oz each.
- 4 oz lump crab meat
- 2 oz cream cheese softened
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 teaspoon worcestershire sauce
- 1/3 cup grated Parmesan cheese
- 3 garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon seafood seasoning
- 1 teaspoon ground rosemary
- salt and pepper to taste
- 1 teaspoon paprika
- 1 tablespoon fresh, chopped parsley Optional for garnish
Instructions
- Preheat oven to 400 degrees.
- Combine the cream cheese, Greek yogurt, crab meat, garlic, Worcestershire, and Parmesan cheese in a mixing bowl. Stir.
- Spread olive oil onto both sides of the salmon. Make cuts/slices into each of the pieces of salmon without cutting through the entire piece.
- Season the salmon with the seafood seasoning, rosemary, salt, and pepper to taste
- Stuff the crab mixture into each of the slits.
- Sprinkle paprika over the crab mix.
- Line a sheet pan with parchment paper.
- Bake for 6-8 minutes.
- Optional: Broil the salmon for 1-3 minutes to crisp the edges of the salmon and the brown the crab mixture on top.
Video
Notes
- You can make your own seafood seasoning using 1/4 teaspoon of: onion powder, garlic powder, crushed bay leaves, dried parsley, and dried chives. You can also simply use your preferred seasoning.
- While the fish should be an opaque white, beige, or brown on the outside depending on the cooking method, it should still be a slightly translucent pink in the center. If the center of the salmon is opaque, it’s likely overcooked.
- Salmon cooks in minutes. If you start to see white gunk (protein) come from the salmon it is overcooked. Overcooked salmon will taste dry.
Melissa
This was delicious, super easy to make, and quick! Even my husband who is a picky eater devoured his!! This is the second recipe I’ve made of Brandi’s this week and both were fantastic. Highly recommend!
staysnatched
Yay! You’ve inspired me to make this for dinner this week!
Karen
Thanks for all the useful tips and information. I definitely learned a thing or 2 by reading the entire post.
staysnatched
Yay! I’m glad you were able to learn something.