Crab Stuffed Salmon
This super easy Crab Stuffed Salmon is made with tasty salmon fillets and a homemade cream cheese and crab meat filling.
Servings: 4
Ingredients
- 4 salmon fillets each fillet should weigh about 5 to 6 ounces
- salt and fresh ground black pepper to taste
- 8 ounces crab meat drained well and finely chopped
- 4 ounces cream cheese softened
- ¼ cup diced bell peppers (red, green, or yellow peppers)
- 4 cloves garlic minced
- 1 whole egg lightly beaten
- 2 tablespoons chopped fresh parsley
- 1 teaspoon old bay seasoning
- 2 tablespoons panko bread crumbs
- cooking spray for topping
- chopped fresh parsley for garnish
Instructions
- Prep. Preheat oven to 425˚F. Line a baking sheet with parchment paper.
- Prepare the salmon. Arrange the salmon fillets on top of parchment paper and season them with salt and pepper. Cut a ¼-inch-deep pocket in the center of each salmon fillet. Set aside.
- Make the crabmeat mixture. In a mixing bowl, combine chopped crabmeat, cream cheese, bell peppers, garlic, egg, parsley, and old bay seasoning; mix and stir until thoroughly combined.
- Add the crabmeat mixture to the salmon. Stuff the salmon fillets with the prepared crabmeat filling. Sprinkle breadcrumbs on top of fillets and lightly spray the tops with cooking oil.
- Cook. Transfer the stuffed salmon to the oven and bake for 18 to 20 minutes or until the salmon is cooked through and the internal temperature registers at 130˚F.
- Finish and serve. Remove from oven. Garnish the crab stuffed salmon with parsley, and serve.
Nutrition
Calories: 391kcal | Carbohydrates: 7g | Protein: 43g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 682mg | Potassium: 921mg | Fiber: 1g | Sugar: 2g | Vitamin A: 984IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg
