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.”
- 1/2 1/2 1/2 Lemon
- 16 oz 16 oz 16 oz Lump Crab Meat
- 3 cloves 3 cloves 3 cloves Garlic, minced
- 3 Tbsp 3 Tbsp 3 Tbsp Parsley, minced
- 1 tsp 1 tsp 1 tsp Salt
- 1 tsp 1 tsp 1 tsp Black Pepper
- 24 oz 24 oz 24 oz Salmon Filet, Wild Caught, 4, 6 oz filets
- 1 tsp 1 tsp 1 tsp Primal Palate Garlic & Herb Seasoning, (sub: 1/2 tsp salt, 1/2 tsp pepper, 2 cloves garlic, minced)
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to bake at 400°F.
- In a small bowl, season crab meat with minced garlic, parsley, the juice of half of a lemon, salt, and pepper.
- Slice salmon filet lengthwise down the center to create a space for stuffing.
- Stuff salmon with seasoned crab meat, using about 1/4 cup of crab per salmon filet.
- On a broiling pan, bake salmon for 18 minutes at 400°F.
- Switch to broil, move rack to the top layer, and broil salmon at 500°F for an additional 5 minutes.
- Garnish with fresh parsley and lemon.
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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About This RecipeCoconut Free Dairy Free Egg Free GAPS Nightshade Free Nut Free Pescetarian Seafood Sugar Free Whole30
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Absolutely love crab and salmon! Put them both together and you get a 5 star dish!
Kudos to using a minimal amount of ingredients in this crab stuffed salmon dish. When it comes to most seafood, crab and salmon especially, less is best and you pulled this off well! Good job! Looks and sounds delicious! Thank you for sharing…