Creamy Crab-Stuffed Salmon With A Buttery Parmesan Topping

Creamy Crab-Stuffed Salmon with a Buttery Parmesan Topping

Take your seafood game to the next level with this decadent Crab-Stuffed Salmon, which is ideal for a weekday snack or a special event. Each mouthful is enhanced by layers of taste and texture from the buttery parmesan crust that covers the rich mixture of succulent salmon and flavorful crab filling. This dish is easy to make yet seems opulent, so it’s a great lunch without all the work. This recipe provides a gourmet experience with little work, whether you’re cooking for company or just want to treat yourself.

Ingredients:

For the Salmon:

1 pound salmon fillet
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 garlic clove, minced
½ teaspoon salt (or to taste)

¼ teaspoon ground paprika
¼ teaspoon ground black pepper (or to taste)

For the Crab Stuffing:

4 oz crab meat, chopped
½ celery stick, finely chopped
1 ½ teaspoons plain breadcrumbs
2 ½ teaspoons grated Feta cheese

¼ cup mayonnaise
3 tablespoons shredded cheese (cheddar or mozzarella)
⅛ teaspoon ground black pepper
¼ teaspoon Italian seasoning
3 tablespoons melted butter

METHOD:

Preheat the oven to 375°F (190°C) in order to prepare the salmon. To avoid sticking, prepare a baking sheet by lightly coating it with olive oil or covering it with parchment paper. Depending on the size, cut the salmon fillet into two or four pieces. Then, cut a slit in the middle of each piece to construct a pocket for filling.
To season the salmon, put the olive oil, Italian seasoning, salt, paprika, pepper, and chopped garlic in a small bowl. Apply this mixture over the salmon’s whole surface, including the areas between the slits.
To make the crab stuffing, combine the chopped crab meat, finely chopped celery, breadcrumbs, mayonnaise, Feta cheese, shredded cheese, black pepper, and Italian seasoning in a medium-sized bowl. Pour the melted butter into the mixture and stir until all the ingredients are combined.
To ensure that the filling remains in place, spoon the crab mixture into the slits of each salmon chunk and gently push down. You may place any remaining filling on top of the fillets.
Bake: Put the filled salmon on the baking sheet that has been prepared, and bake it for 20 to 25 minutes, or until it is cooked through and flakeable with a fork. A temperature of 145°F (63°C) should be reached within. If you want the top to be golden-brown, broil it for a further two to three minutes.
To serve, take the salmon out of the oven and give it a few minutes to rest. For extra taste, garnish with lemon slices or fresh parsley.