Cajun Crab Stuffed Salmon

Experience a delightful twist on salmon with this simple Cajun crab stuffed salmon recipe. Bursting with bold flavors, this dish brings a touch of elegance to your table and is an absolute delight for seafood enthusiasts.

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Ingredients

▢ 4 salmon fillets at least 1″ thick, skin on
▢ 1/4 cup mayo
▢ 1 tablespoon fresh lemon juice
▢ 1 teaspoon Tony Chachere’s Original Creole Seasoning
▢ 1/2 teaspoon garlic powder
▢ 1/2 teaspoon onion powder
▢ 8 ounces crab meat drained
▢ 1/2 cup panko breadcrumbs
▢ 1/2 cup freshly grated parmesan cheese
▢ 1/4 cup parsley chopped


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Instructions:

  1. Begin by preheating your oven to 350°F (175°C) and adjust the oven rack to the upper third position. Allow the salmon to come to room temperature by taking it out of the refrigerator as you prepare the other ingredients.
  2. In a bowl, combine mayo, lemon juice, Tony’s seasoning, garlic powder, and onion powder. Stir until the mixture is smooth. Then, add crab meat, panko, parmesan cheese, and parsley. Gently mix these ingredients together.
  3. Lay the salmon fillets on a baking sheet lined with foil. Make a lengthwise cut in each salmon fillet, ensuring you stop before reaching the skin or the edges.
  4. Carefully spoon about 1/4 of the crab mixture into each “pocket” created in the salmon. Allow some of the mixture to spill over the top of the salmon – this is perfectly fine.
  5. Place the baking sheet in the oven, uncovered, and bake for 20 minutes. Afterward, switch to broil for a few minutes to achieve a nicely browned topping. Keep a close eye during broiling to avoid burning. If your salmon is around 2 inches thick, bake for 25 minutes before broiling.

Notes:

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  • Any type of crab meat, whether canned or fresh, can be used. I used an 8 oz. container of ready-to-eat crab meat from the refrigerated seafood section of the grocery store.
  • You can either purchase pre-cut salmon fillets or cut a larger piece of salmon into four individual portions. This recipe is adaptable and creates ample stuffing for 1-2 pounds of salmon.
  • If you’re watching your salt intake, consider using Tony’s No Salt Creole Seasoning. Loved this recipe? Share it:

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