Make an Amazing Crab Stuffed Salmon at Home
Social Distance in style by making a restaurant worthy Crab Stuffed Salmon right in the comfort of your own home.
Now into our 2nd lock-down here in the UK, many of us are missing a good restaurant experience, however creating a 5 star meal at home is also just as enjoyable.
These Crab Stuffed Salmon Fillets are bathed in a Brown Butter Garlic bath with fresh thyme then flash broiled until golden.
How to Stuff Salmon
Stuffed salmon looks hard. It is intimidating at first glance, but its actually the easy part.
Here are 3 ways to stuff salmon:
- First: Cut along the middle of the salmon but not all the way through, creating a pocket.
- Second: Make an incision similar to the first method but along the top of the, like a purse.
- Third: Stack one piece on top of the other with the stuffing in the middle. This method is good when the salmon is thinner.
All 3 styles are good to use. It depends on the thickness of the salmon and your own preference really.
The fillets I made were done with the first method as I find its great for basting with butter.
Cooking Challenges
Cooking both the Salmon and Crab is the tricky part most people find challenging, including myself.
The fist time making this dish I used the 2nd method of creating a purse with the crab meat on top and found the crab would get too dark under the broiler.
After consulting with a friend who is a private chef I was advised to start in a pan and finish under the broiler. The BEST advice!
Cooking Tips
Here are a few cooking tips that should be helpful:
- The salmon should be light pink with the crab cake light but slightly crisp on the outside.
- Baste the salmon with the brown butter to give it a wonderful nutty flavor and also help to cook the flesh.
- For the Purse method, only baste with salmon with brown butter or lightly drizzle the crab. Try and keep the crab meat light.
- Place the salmon under the broiler for under 1 minute. If you have a convection oven 30 seconds or watch it throughout so it does not get too dark.
If I have left anything out please shoot me an email or comment below!
Storing any Left Overs
We usually eat this in 2 days however, keep any left overs in a sealed air tight container for up to 3 days.
Recommendations
Here are a few other recipes to check out:
- Hoisin Salmon Burgers
- The Best Crab Fried Rice on a budget
- Curry Crab Rundown: A Quick and Easy Caribbean Dish
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
How to Make Crab Stuffed Salmon in Brown Butter
This crab stuffed salmon is cooked in a delicious brown butter bath with garlic and thyme then finished under the broiler.
To Start, remove scales and wash salmon with lemon or lime water then pat dry.
With a small sharp knife slice 3 inch pieces along the thicker parts of the salmon in order to stuff them.
Next, drizzle with olive oil then rub with season mix and rest to the side.
*For different stuffing methods see Post.
First, Strain any excess liquid from the crab using a strainer or cheese cloth.
Second, place into a medium sized bowl followed by the mayo, Worcestershire sauce, the onions, peppers and seasonings.
Last, toss in the breadcrumbs, mix well then prepare to stuff the salmon.
Create a "pocket" in the side of the salmon using a sharp knife to slice between the middle of the fillet. Make sure it is oiled and seasoned.
Next, Use a spoon or your hands to stuff the middle with the crab mixture.
Heat a pan on medium then add Butter. the butter will bubble to get rid of its milk solids then start to brown. When the butter stops bubbling and forms a brown nutty liquid put in the garlic and thyme.
Meanwhile, preheat the broiler to 375F/275C.
In the same skillet, place the Fillets skin side down first cooking for 2 minutes on each side. Baste with the brown butter on both sides during the cooking process.
After 3 to 4 minutes of total cooking time, put the skillet under the broiler for 1 minute or less depending on the oven. When the crab is just slightly tanned it is ready.
Finally, remove from oven and serve over pasta, rice or mashed potatoes and veg.
This recipe makes 4 Salmon Fillets.
Ingredients
Directions
To Start, remove scales and wash salmon with lemon or lime water then pat dry.
With a small sharp knife slice 3 inch pieces along the thicker parts of the salmon in order to stuff them.
Next, drizzle with olive oil then rub with season mix and rest to the side.
*For different stuffing methods see Post.
First, Strain any excess liquid from the crab using a strainer or cheese cloth.
Second, place into a medium sized bowl followed by the mayo, Worcestershire sauce, the onions, peppers and seasonings.
Last, toss in the breadcrumbs, mix well then prepare to stuff the salmon.
Create a "pocket" in the side of the salmon using a sharp knife to slice between the middle of the fillet. Make sure it is oiled and seasoned.
Next, Use a spoon or your hands to stuff the middle with the crab mixture.
Heat a pan on medium then add Butter. the butter will bubble to get rid of its milk solids then start to brown. When the butter stops bubbling and forms a brown nutty liquid put in the garlic and thyme.
Meanwhile, preheat the broiler to 375F/275C.
In the same skillet, place the Fillets skin side down first cooking for 2 minutes on each side. Baste with the brown butter on both sides during the cooking process.
After 3 to 4 minutes of total cooking time, put the skillet under the broiler for 1 minute or less depending on the oven. When the crab is just slightly tanned it is ready.
Finally, remove from oven and serve over pasta, rice or mashed potatoes and veg.
This recipe makes 4 Salmon Fillets.
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This dish sounds incredible! I wonder if I can find the Jamaican seasoning here in the U.S.?
Hey Robin! yes Jamaica Valley is also stocked in the U.S. Check their website for the list of stores or order online as well! Thanks for commenting!
This recipe for stuffed salmon is absolutely delicious and relatively simple to make. I think one of the best reasons you ll find this a hit is because of the room allowed to customize the recipe. You can easily add more veggies or seafood to the filling recipe or even use the recipe for chicken (of course, the cooking directions would need altering).
Yes! you got it! Thanks for commenting and indeed its all meant to be personal so alterations are definitely encouraged!