Smoked Crab Stuffed Salmon

This smoked crab stuffed salmon offers a luxurious combination of tender, flaky salmon and a flavorful crab filling seasoned with Dijon mustard, Creole spices, and fresh herbs. The gentle smoking process using applewood or alder enhances the seafood flavors while keeping the fish moist. Topped with a smooth garlic lemon butter sauce, it makes for an impressive yet approachable dish ideal for dinners or special occasions.

I first made this after returning from a beach trip with an abundance of crab, and it quickly became a favorite at family gatherings. Now it’s the dish everyone asks for when we get together.

Ingredients

• Salmon fillets: about six to eight ounces each choose skin-on and boneless for moisture and ease of handling
• Olive oil: adds moisture and helps brown the salmon use extra virgin for the best flavor
• Salt and pepper: basic seasonings that allow the natural seafood taste to shine use flaky salt for texture when possible
• Lemon wedges: serve as a fresh brightener just squeeze over before serving
• Lump crab meat: the star ingredient seek fresh from the seafood counter or well-drained pasteurized crab
• Cream cheese: binds the stuffing adding creamy richness full fat provides the smoothest texture
• Bread crumbs: hold the stuffing together for a slight crunch panko is great for a bit more texture
• Mayonnaise: brings all elements together use a quality version with some tang
• Mozzarella cheese: optional but melts well giving a luscious pull to the filling
• Dijon mustard: adds gentle tang and complexity
• Worcestershire sauce: deepens umami and balances sweetness in the crab
• Green onions: provide fresh delicate bites
• Fresh parsley: adds a light herbal brightness either curly or flat leaf works
• Garlic powder: perfumes the filling without overpowering
• Tony’s Creole or seafood seasoning: offers smoky heat adjust to taste select blends with little or no sugar
• Lemon juice: sharpens and balances the richness in the filling
• Butter: for the sauce use unsalted to control final flavor
• Heavy cream: adds body and luxury to the sauce
• Garlic paste: ensures smooth even garlic flavor in the sauce
• Lemon zest: brings brightness and a floral aroma to the sauce
• Extra Creole seasoning: maintains harmony of flavors in the sauce

Step-by-Step Instructions

Prepare the Salmon:

Use a sharp knife to carefully cut a deep pocket into the center of each salmon fillet keeping the knife parallel to the skin to avoid cutting all the way through. This creates room for the stuffing. Lightly brush fillets with olive oil then season with salt and pepper. Set aside while preparing the stuffing.

Make the Crab Stuffing:

In a large bowl combine lump crab meat cream cheese bread crumbs mayonnaise mozzarella cheese Dijon mustard Worcestershire sauce green onions parsley garlic powder Creole seasoning and lemon juice. Fold gently with a spatula to keep large pieces of crab intact. Taste and adjust seasoning if necessary.

Stuff the Salmon:

Fill each salmon pocket generously with the crab mixture. Use a spoon or your hands to press the stuffing gently without overfilling. Press edges lightly the moisture in the crab filling helps seal it in.

Prepare the Smoker:

Preheat smoker to two hundred twenty five degrees Fahrenheit. Choose applewood or alder chips for mild sweet smoke. Lay racks out and use nonstick spray or silicone mats for easy cleanup.

Smoke the Salmon:

Place fillets skin side down on smoker racks leaving space between to circulate smoke. Halfway through the forty five to sixty minute smoking time brush with olive oil or melted butter to keep moist and encourage golden top. Continue until the internal temperature reaches one hundred forty five degrees Fahrenheit.

Make the Garlic Lemon Sauce:

While salmon smokes melt butter in a small saucepan or microwave safe bowl. Stir in heavy cream garlic paste lemon zest and Creole seasoning. Whisk until smooth and just bubbling then set aside for serving.

Serve and Enjoy:

Remove smoked salmon from the smoker and let rest for at least five minutes to relax juices. Serve warm with a lemon wedge and a spoonful of the garlic lemon butter sauce.

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Storage Tips

Wrap any leftover stuffed salmon fillets tightly in plastic wrap and store in an airtight container in the refrigerator Use within two days For longer storage lay fillets in a single layer inside a freezer bag freeze for up to one month Reheat gently in a three hundred degree Fahrenheit oven covered with foil to prevent drying

Ingredient Substitutions

If lump crab is unavailable canned crab can be used if well-drained Panko crumbs add crunch when substituting for regular breadcrumbs Cream cheese can be swapped with mascarpone or thick whole milk Greek yogurt combined with a squeeze of lemon for tang and texture

Serving Suggestions

Pair the salmon slices with a bed of arugula or baby spinach The lemon juice and warm garlic sauce marry perfectly with a crisp green salad or steamed buttered green beans For heartier meals serve alongside roasted new potatoes or grilled corn Cut into thirds for elegant appetizers at parties

Cultural and Historical Context

Stuffing seafood with other seafood is rooted in early American coastal cooking where shellfish was abundant Smoked salmon has rich traditions among indigenous peoples and European settlers Today this recipe celebrates those histories while bringing in modern spices and sauces Families often personalize their own secret stuffing blends making each version unique

Pro Tips

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Do not overcrowd the smoker so the fillets cook evenly Allow the stuffed salmon to rest before slicing to keep juices intact Always taste your stuffing mixture before filling the salmon to be sure seasoning is just right

Recipe FAQs

→ What type of salmon works best for this dish?

Skin-on, boneless salmon fillets such as Atlantic or sockeye best hold the stuffing and maintain moisture during smoking.

→ Can another kind of fish be used for stuffing?

Thick white fish fillets like cod or halibut can substitute, though textures and cooking times will differ from salmon.

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

Yes, the crab stuffing can be mixed several hours before and kept chilled until ready to fill the salmon.

→ Which wood chips are best for smoking salmon?

Applewood or alder chips offer a mild, sweet smoke that enhances flavors without overpowering the seafood.

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

For best flavor and texture, drizzle the warm sauce over the stuffed salmon just before serving.

→ What side dishes complement this preparation?

Light salads, roasted vegetables, or simple pilaf pair nicely with the smoky, rich seafood flavors.