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Crab Stuffed Salmon

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
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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!