Cajun Crab Stuffed Salmon

Crab stuffed fish recipe on a white platter with lemon sauce being poured on top in white background

4.94 from 16 votes

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.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American, Cajun/Creole, Southern

Servings:

Calories: 822kcal

Author: Jocelyn Delk Adams

Ingredients

For the Salmon

3 tbsp salted butter divided
1 tbsp olive oil
8 oz jumbo lump crab drained
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, 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 2 tbsp remaining butter and add to the top (1/2 tbsp each fillet).
Bake for 18-20 minutes or until stuffing is golden brown.

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.

Nutrition