Scrumptious Crab Topped Salmon
This 2-in-1 recipe combines two delectable types of seafood for a dish that rivals any coastal restaurant!
Why We Love This Recipe!
A rich mix of Jumbo Lump Crab with aromatic herbs and creamy mayonnaise is stuffed into Salmon fillets for a recipe that combines the flavor you love from Crab Cakes with flaky, tender Salmon. This recipe is ready in just 30 minutes, perfect for dinner parties alongside vegetables or a salad.
Learn About Our Atlantic Salmon!
Here at Sizzlefish, our Atlantic Salmon is raised in the remote waters off the Faroe Islands, located between Iceland, Norway and Scotland. This Salmon species is raised without the use of antibiotics. The flavor is mild and flaky. Each portion arrives frozen and individually sealed for easy portioning.
Learn About Our Crab!
Here at Sizzlefish, our Maryland Blue Crab is known for its authentic sweet flavor and exquisite texture. Our Crab is sourced from the Chesapeake Bay and hand-picked by locals of Maryland. Our NEW Jumbo Lump Crab Meat is pre-cooked so all you need to do is thaw and add to recipes!
How To Make Our Crab Mixture!
The Crab mixture is a combination of ingredients you’d find in Crab Cakes like breadcrumbs, mayonnaise, garlic, chives and savory old bay seasoning. Together they add flavor and moist texture to this oven baked recipe. This recipe is best enjoyed right out of the oven for the freshest flavor.
The Trick To Filling The Salmon!
The trick to being able to top Salmon with lots of the decadent Crab mix is slicing the Salmon lengthwise down the center. This leaves a pocket for stuffing Crab mix inside and piling high on the salmon. Be sure not to slice through the skin.
Preheat oven to 400ºF and line a baking sheet with parchment paper.
Blot excess moisture from salmon with paper towel. Slice salmon down the center lengthwise without cutting through the skin. Brush each portion with half of the melted butter. Place on baking sheet.
In a medium mixing bowl, stir together crabmeat, egg, mayonnaise, breadcrumbs, chives, lemon juice, old bay seasoning and garlic.
Stuff each salmon portion with filling and use hands to shape the filling on top of salmon. Brush crab filling with remaining butter.
Bake for 15 minutes, until golden brown. Enjoy hot.
You can also use our wild Alaska king salmon in this recipe. This variety contains the richest levels of omega-3 fatty acids compared to other Alaskan species. Omega-3 fatty acids are important for protecting the heart, brain, blood vessels while reducing inflammation throughout the body.
- Serving Size
- 1 Piece
- per serving
- 18 grams
- 40 grams
- 40 grams