Crab Stuffed Salmon

Crab Stuffed Salmon

This Cajun Crab Stuffed Open Nature® 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!

4

Servings

40 mins

Total cook time

Your Total Price
Total original price
* Estimated price based on adding all ingredients to cart.

Shop The Recipe

For the Salmon

  • 3 tablespoons O Organics® salted butter divided
  • 1 tablespoon O Organics® olive oil
  • 8 ounces Waterfront Bistro® jumbo lump crab
  • 10 O Organics® Classic Round crackers crushed (a little over 1/2 cup)
  • 1 shallot finely chopped
  • 2 garlic cloves minced
  • 1/3 cup O Organics® mayo or Open Nature ® greek yogurt
  • 2 tablespoons hot sauce
  • 1 tablespoon freshly chopped parsley
  • 2 teaspoon cajun seasoning divided
  • 1 teaspoon O Organics® garlic powder
  • 1 teaspoon O Organics® onion powder
  • 1 teaspoon Old Bay
  • 1/2 teaspoon O Organics® cumin
  • Juice of 1/2 lemon
  • 4 (8 oz) Open Nature® salmon fillets

For the Lemon Butter (optional)

  • 6 tablespoons cold O Organics® unsalted butter sliced and divided
  • 1 tablespoons finely chopped shallots
  • 1 garlic clove minced
  • 3 tablespoons dry white wine
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon cajun seasoning

Cooking Instructions

Step 1 :: For the Salmon

Preheat the oven to 425.

Step 2 :: For the Salmon

Heat 1 tablespoon 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.

Step 3 :: For the Salmon

Add mayo (or yogurt), hot sauce, parsley, 1 teaspoon of cajun seasoning, garlic powder, onion powder, Old Bay, cumin and lemon juice to a medium bowl and whisk until completely combined.

Step 4 :: For the Salmon

Next fold in crab cracker mixture until combined.

Step 5 :: For the Salmon

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.

Step 6 :: For the Salmon

Sprinkle the remaining cajun seasoning on top of the fillets then divide 2 tbsp remaining butter and add to the top.

Step 7 :: For the Salmon

Bake for 20 minutes.

Step 8 :: For the Lemon Butter

In a saucepan over medium heat, add 1 tablespoon of butter then add shallots and minced garlic clove and saute until tender and fragrant.

Step 9 :: For the Lemon Butter

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.

Step 10 :: Helpful Hints

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.

Step 11 :: Helpful Hints

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.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe