This stunning crab stuffed salmon recipe is a guaranteed crowd-pleaser that combines flaky Irish farm-raised salmon with sweet, tender jumbo lump crab meat. No cream cheese needed – just pure, delicious seafood flavor enhanced with a luxurious shallot butter sauce. Whether you’re planning a special dinner or want to impress someone special (like my friend Graham does with his wife!), this recipe delivers restaurant-quality results right from your grill.
Why You’ll Love This Crab Stuffed Salmon
- Perfect balance of delicate salmon and sweet crab meat
- No cream cheese filler – lets the seafood flavors shine
- Simple shallot butter sauce adds incredible depth
- Great make-ahead option for entertaining
- Transforms into amazing leftover salmon sandwiches
- Grilling on cedar planks adds wonderful smokiness
- Impressive presentation with minimal effort
I absolutely love how this recipe celebrates the natural flavors of both salmon and crab without drowning them in heavy ingredients. The Irish farm-raised salmon provides the perfect foundation – it’s thick enough to stuff generously and has a mild, buttery taste that pairs beautifully with the sweet jumbo lump crab filling. The shallot butter sauce? It’s the finishing touch that brings everything together, adding just the right amount of richness without overpowering the delicate seafood.
What makes this recipe extra special is how forgiving it is for home cooks. The crab filling comes together in minutes, and grilling on cedar planks not only infuses amazing flavor but also makes the cooking process nearly foolproof. Trust me, once you master this technique, you’ll want to add it to your regular dinner rotation!
Ingredients Overview
Let’s talk about what makes this crab-stuffed salmon truly special! The star ingredients work together to create something magical – trust me, I’ve tested this combination extensively in my kitchen.
- Irish Farm-Raised Salmon: This is our foundation – I love using this variety because it’s thicker (perfect for stuffing!) and has a mild, approachable flavor. If you’re new to seafood or want to try my favorite cajun salmon recipe, this is your best bet.
- Boss Claw Jumbo Lump Crab: The crown jewel! Unlike those recipes drowning in cream cheese, we’re letting the sweet, delicate crab meat shine here. Handle it gently – those beautiful lumps are precious!
- Fresh Aromatics: Green onions and shallots bring a gentle bite that complements without overwhelming. The parsley adds both color and a fresh pop of flavor.
- Binding Agents: Just enough egg and mayo to hold everything together – we’re not making a crab salad here! The breadcrumbs help absorb excess moisture while adding texture.
- Flavor Enhancers: That aged Parmigiano Reggiano adds an umami punch, while lemon zest brightens everything up. Old Bay seasoning ties it all together with that classic seafood flair.
Success Tips & Tricks
After making this dish countless times (and yes, getting myself out of the doghouse!), here are my non-negotiable tips for success:
- Salmon Selection is Key: Look for thick, evenly-sized fillets. If you’re usually making salmon patties, this is a delicious upgrade! Ask your fishmonger to remove pin bones if present.
- Gentle Handling: When mixing your crab stuffing, use a folding motion rather than stirring. Think of folding a delicate cake batter – we want those beautiful crab lumps intact!
- Temperature Matters: Don’t skip the 20-minute chill time for the stuffing. This helps it hold together when you’re stuffing the salmon and prevents it from spreading too much during cooking.
- Plank Preparation: Those wooden planks aren’t just for show – they infuse amazing flavor and keep the fish moist. Make sure to soak them properly, or you’ll have a very different kind of fire show!
Step-by-Step Instructions
Let me walk you through making this amazing crab stuffed salmon! I’ve made this countless times and have perfected every little detail to ensure you get restaurant-worthy results.
First, let’s make our heavenly shallot butter. In a sauté pan over medium heat, melt 1 tablespoon of butter until it starts to foam. Add your minced shallots and garlic – the aroma will be absolutely incredible! Once they’re softened and fragrant (about 3 minutes), pour in that white wine and let it work its magic. The key here is patience – let it reduce by half, concentrating all those wonderful flavors.
While your butter sauce is cooling, let’s prepare the star of the show – the crab stuffing. Here’s my favorite part: gently fold together your jumbo lump crab meat with the breadcrumbs and seasonings. Pro tip: Use your hands and be super gentle – we want those beautiful chunks of crab to stay intact!
For the salmon preparation, here’s a game-changing trick: create a deep pocket in your fillet by making a vertical cut, then carefully expanding it sideways. Think of it like creating a cozy little cave for all that delicious crab stuffing! Just like in my seafood casserole recipe, the key is being generous with the filling.
Recipe Variations & Uses
This recipe is wonderfully versatile! Here are some of my favorite ways to mix it up:
- Seafood Swap: Try mixing some chopped shrimp into your crab stuffing – it pairs beautifully with my lemony shrimp recipe flavors!
- Seasoning Adventures: While Old Bay is classic, try Cajun seasoning for a spicy kick, or herbs de Provence for a Mediterranean twist
- Cooking Method Options: No grill? No problem! Bake in a 375°F oven for about 20-25 minutes
For an extra special presentation, I love serving this alongside grilled asparagus and roasted baby potatoes. It’s perfect for date night, similar to my romantic Marry Me Shrimp Pasta!
Storage Tips: While best enjoyed fresh, leftovers can be stored in an airtight container for up to 2 days. Reheat gently in a 300°F oven until just warmed through to maintain that wonderful texture.
FAQs & Final Thoughts
Frequently Asked Questions
You can prepare the crab stuffing up to 8 hours in advance and keep it refrigerated. Just remember to bring it closer to room temperature about 30 minutes before stuffing your salmon for the best results!
While jumbo lump crab meat is my go-to choice for its sweet flavor and beautiful chunks, you can use regular lump crab meat too. Just avoid imitation crab – trust me, the real thing makes all the difference!
That white substance is just albumin, a natural protein in salmon that comes to the surface when cooking. To minimize this, try brining your salmon in salt water for 10 minutes before cooking, or simply wipe it away – it’s completely harmless!
Absolutely! While I love the smoky flavor from grilling, you can bake this in a 375°F oven for about 20-25 minutes. Just place the salmon on a lined baking sheet and watch for that perfect flaky texture.
Final Thoughts
You know what makes my heart sing? When someone tries this recipe and tells me it’s become their special occasion go-to! If you’re craving more seafood adventures, you might want to check out my Air Fryer Bang Bang Shrimp Tacos – they’re another family favorite!
Remember, cooking is all about having fun and making memories. Whether you’re trying to get out of the doghouse like me, or just want to create something special for your loved ones, this crab stuffed salmon never disappoints. I’d love to hear how this recipe turns out for you – feel free to snap a photo and share your success story!
Quick Tip: Don’t forget to save those cedar planks after grilling (if you used them). Once cleaned and dried, they can be reused 2-3 more times, adding that wonderful smoky flavor to your future salmon adventures!
Ingredients
- 2 lbs. Heinen’s salmon
- 8 oz. Boss Claw jumbo lump crab meat
- 1 green onion, chopped
- 1 Tbsp. parsley, minced
- 3 Tbsp. Heinen’s breadcrumbs or crushed crackers
- 3 Tbsp. Heinen’s 24-month aged Parmigiano Reggiano
- 1 tsp. lemon zest
- 2 tsp. Old Bay seasoning
- 1 egg
- 1.5 Tbsp. mayo
- 1 tsp. Heinen’s stone ground mustard
- 2 grilling planks, recommend but not required
- 5 Tbsp. Heinen’s unsalted butter, divided
- 1/2 shallot, minced
- 3 garlic cloves, minced
- 2 tsp. your favorite seafood seasoning
- 2 Tbsp. white wine
- 1 Tbsp. lemon juice
Instructions
- Make the shallot butter in advance. Melt 1 Tbsp. of butter over medium heat. Once melted, add the seafood seasoning, shallot and garlic. Sauté for 3 minutes, watching carefully so it doesn’t burn. Add the white wine and lemon juice. Allow to reduce until half of the liquid is gone, about 5 minutes. Add the remaining butter and stir. Remove from the heat and set aside.
- In a bowl, combine the crab meat, breadcrumbs, green onion, parsley, lemon zest, cheese and Old Bay seasoning. Mix together gently, leaving that crab meat chunky.
- In a separate bowl, add the egg, mayo and mustard. Whisk well. Add this mixture to the crab mixture and fold it all together. Place into the refrigerator for 20 minutes to let the mix stiffen.
- While the crab is cooling, prepare the grill for cooking over indirect heat. If using a gas grill, only light one section of burners. The temperature should be between 375°F and 400°F. I highly recommend using wooden grilling planks for this recipe. It adds a wonderful smoky flavor and makes for an amazing presentation. Soak the boards for 20 minutes prior to grilling. If you do not have planks, use a grill-safe pan or even place the salmon directly onto the grill grates.
- Remove the salmon from the packaging and gently wash with cold water. Pat the salmon dry. This next part is up to you. You can leave the salmon fillet whole for easy serving and better presentation, or slice the fillet into 6 oz. portions. If you prefer the latter, but don’t want to slice the salmon yourself, Heinen’s fishmonger can slice them for you.
- Using a sharp knife, slice vertically down the salmon fillet to create a crevasse. Do not cut through the skin. Once you have made the first slit, slice about a half inch into the crevasse walls to create a bigger pocket.
- Season the salmon with your favorite seafood seasoning, like Old Bay. Add the crab mixture to the salmon. It will overflow out of the pocket, but that’s not a problem! Top the crab with 1 Tbsp. of the shallot butter. Place a few lemon slices on the cedar plank, then place the salmon on top.
- Place the plank on the grill and cover.
- Cooking times vary for each piece of fish, but 25 minutes is a good point to check for doneness. Cover with 2 Tbsp. of the butter and cook for 5 more minutes. Once the fish has reached a temperature of 145°F, remove it from the grill.
- Serve on the planks, if desired, with grilled veggies and a fresh Heinen’s baguette. Drizzle with more shallot butter and enjoy!
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