Smoked Crab Stuffed Salmon

If you want to seriously impress your guests or simply indulge in a decadent seafood treat, this smoked crab stuffed salmon makes a restaurant-worthy showpiece every single time. Each salmon fillet cradles a rich filling of crab blended with herbs, cream cheese, and just enough heat. Gentle smoking brings out flavors that can turn even a Tuesday night into something memorable.

I started making this for family get-togethers after a beach trip where we brought home way too much crab. Now every big occasion ends with everyone asking if I saved enough fillets to make it again.

Ingredients

• Salmon fillets: about six to eight ounces apiece choose skin-on and boneless for easiest handling and a moist finish
• Olive oil: adds moisture and helps brown the top go for extra virgin if possible for best flavor
• Salt and pepper: these basic seasonings let the seafood shine use flaky salt for texture if you have it
• Lemon wedges: squeeze over just before serving for a fresh pop of brightness
• Lump crab meat: the star of the stuffing look for fresh crab at the seafood counter or use well-drained refrigerated pasteurized instead
• Cream cheese: helps bind the stuffing and lends a creamy richness use full fat for smoothest texture
• Bread crumbs: hold the stuffing together and add the faintest crunch try panko if you want a little more texture
• Mayonnaise: brings everything together opt for a quality mayo with a tangy flavor
• Mozzarella cheese: completely optional but melts beautifully and helps you get that luscious pull in the filling
• Dijon mustard: a subtle layer of flavor that adds a little tang
• Worcestershire sauce: deepens the umami and keeps the crab from tasting too sweet
• Green onions: a delicate bite and freshness
• Fresh parsley: lends a light herbal note curly or flat parsley both work
• Garlic powder: just enough to perfume the filling without overpowering the crab
• Tony’s Creole or seafood seasoning: brings smoky heat to taste select a blend with little or no added sugars
• Lemon juice: sharpens and lifts the filling and balances out the richness
• Butter: for the lemon sauce infuses the dish with silkiness try to use unsalted to control the final taste
• Heavy cream: adds body to the sauce and a touch of luxury
• Garlic paste: works in the sauce for even garlic flavor with no harsh bite
• Lemon zest: gives the sauce brightness and a floral aroma
• Extra Creole seasoning: for the sauce keeps the flavor harmonious throughout

Step-by-Step Instructions

Prepare the Salmon:

Use a sharp knife to cut a deep pocket into each salmon fillet being careful not to slice all the way through You want to create a roomy cavity Hold the knife parallel to the skin and gently rock it through the center of the fillet Lightly brush each fillet with olive oil then season with salt and pepper Set aside while prepping the stuffing

Make the Crab Stuffing:

Combine lump crab meat cream cheese bread crumbs mayonnaise mozzarella cheese Dijon mustard Worcestershire sauce green onions parsley garlic powder Tony’s Creole seasoning and lemon juice in a large bowl Fold everything together gently with a spatula preserving as many big pieces of crab as possible Taste and adjust with a pinch more salt or seasoning if needed

Stuff the Salmon:

Take each salmon fillet and fill the prepped pocket generously with the crab mixture Use a spoon or your hands to press the stuffing in but do not overfill Press the edges lightly the moisture in the crab filling will help hold everything in place

Prepare the Smoker:

Preheat your smoker to two hundred twenty five degrees Fahrenheit Choose applewood or alder wood chips for a mild sweetness that will not overpower the seafood nuances Lay out smoker racks and consider using a bit of nonstick spray or a silicone mat for easy cleanup

Smoke the Salmon:

Lay each prepared salmon fillet skin side down on the smoker rack Allow room between fillets for smoke circulation Let the fish smoke gently for forty five minutes to an hour until the fillets reach an internal temperature of one hundred forty five degrees Fahrenheit Halfway through brushing with olive oil or melted butter will keep the salmon moist and help the top turn golden

Make the Garlic Lemon Sauce:

As the salmon finishes smoking melt butter in a small saucepan or microwave safe bowl Combine with heavy cream garlic paste lemon zest and creole seasoning Whisk until smooth and just bubbling then set aside ready for drizzling at the table

Serve and Enjoy:

Remove the salmon from the smoker and let it rest for at least five minutes to settle the juices Serve each fillet with a lemon wedge and a generous spoonful of the warm garlic lemon sauce

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Making this dish always reminds me of catching crabs in shallow tides as a kid There is nothing better than blending those coastal memories with a home cooked meal that makes everyone smile The green onions in the stuffing are my favorite touch since they add such a gentle freshness

Storage Tips

If you have leftovers wrap each stuffed salmon fillet tightly in plastic wrap and store in an airtight container in the refrigerator It will keep for up to two days For longer storage arrange in a single layer in a freezer bag and freeze for up to a month Reheat gently in the oven at three hundred degrees Fahrenheit covered with foil to prevent drying out

Ingredient Substitutions

No lump crab Mix in some good quality canned crab meat just make sure to drain it very well Panko can replace traditional bread crumbs for a crunchier texture and if you are all out of cream cheese try mascarpone or even a thick whole milk Greek yogurt with a squeeze of lemon

Serving Suggestions

Serve slices over a simple bed of arugula or baby spinach The fresh lemon juice and warm sauce marry perfectly with a crisp green salad or lightly buttered green beans For a heartier meal pair with roasted new potatoes or summer corn For a party cut each fillet into thirds for elegant mini appetizers

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Cultural and Historical Context

Stuffing seafood with other seafood dates back to early American coastal cuisine where shellfish was plentiful Smoked salmon itself carries deep roots in both indigenous and European traditions Today recipes like this honor that history while letting home cooks add fun twists with spices and sauces Every family seems to have their own secret stuffing blend

Recipe FAQs

→ What type of salmon works best for this dish?

Skin-on, boneless salmon fillets (such as Atlantic or sockeye) are ideal for holding the crab filling and staying moist during smoking.

→ Can I substitute another kind of fish?

You can use thick white fish fillets like cod or halibut, though cooking times may vary and texture will differ from salmon.

→ Is it possible to prepare the crab mixture ahead of time?

Yes, the crab filling can be mixed several hours in advance. Keep it chilled until ready to stuff the salmon.

→ Which wood chips are best for smoking salmon?

Applewood or alder chips provide a mild, sweet smoke that complements seafood without overpowering it.

→ Should the garlic lemon sauce be served warm or cold?

For the best flavor and texture, drizzle the sauce over the salmon while both are warm.

→ What are good side dishes for this preparation?

Light salads, roasted vegetables, or a simple pilaf pair well with the rich flavors of the stuffed salmon.