This dish is inspired by a creation of my sister Nellie and her husband, Chris. According to Nellie, “as long as we’ve been together, whenever Chris wanted to make a nice meal for me, it was always crab-stuffed salmon. To this day, it is still a go-to recipe if we want to treat ourselves.”
This recipe will make about 1–1.5 cups of extra crab mixture. We typically bake the extra crab in soufflé dishes and save it for a leftover treat the next day.
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