Crab Stuffed Salmon Recipe | How To Make Crab Stuffed Salmon | Easy Crab Stuffed Salmon

Crab Stuffed Salmon Recipe | How To Make Crab Stuffed Salmon | Easy Crab Stuffed Salmon Recipe

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Crab Stuffed Salmon Recipe Details:
AVOCADO OIL
4 SALMON FILLETS
8 OZ LUMP CRAB
2 CUPS BABY SPINACH FRESH
1/4 CUP PARMESAN CHEESE
SALT TO TASTE
BLACK PEPPER TO TASTE
3 GARLIC CLOVES FINELY CHOPPED
1/2 TSP SMOKED PAPRIKA
8 OZ CREAM CHEESE
2 TBSP BUTTER
GARLIC POWDER TO TASTE
ONION POWDER TO TASTE
OLD BAY SEASONING TO TASTE
SEAFOOD SEASONING TO TASTE
CAJUN SEASONING TO TASTE
LEMON WEDGES GARNISH

Cajun Butter Sauce
2 TBSP BUTTER
1 LEMON SQUEEZED
1/4 TSP OLD BAY SEASONING
1/4 TSP CAJUN SEASONING
1/4 TSP SMOKED PAPRIKA
1/4 TSP SEAFOOD SEASONING

Preheat oven to 350F
Using a skillet add a small drizzle of oil. Once the oil becomes hot add spinach, garlic and combine.
Season the spinach with salt, pepper, onion powder, smoked paprika, cajun seasoning. Remove spinach mixture and reserve. Allow the spinach to cool down.
Add the spinach mixture to the cream cheese and combine.
Add parmesan cheese. Add strained lump crab and fold it into the cream cheese mixture.
Place a slit in the middle of the salmon to create a pocket.
Stuff the salmon with the crab mixture.
Add a small drizzle of oil to the stuffed salmon and season with pepper, garlic powder, onion powder, smoked paprika, cajun seasoning, old bay, and seafood seasoning.
Pat the seasoning into the salmon. Flip the salmon over and repeat the same process.
Using medium-low heat and using the same pan add oil and allow to pan to get extremely hot.
Place the salmon into the hot pan and sear both sides until golden brown.
Cook the salmon for about 3 minutes on each side.
Add butter to the pan, along with lemon juice, Old Bay seasoning, cajun seasoning, smoked paprika, seafood seasoning.
Combine and spoon the seafood butter sauce onto the salmon for about a minute, before placing it into the oven at 350F. Cook the salmon in the oven for about 5 minutes or until the salmon is thoroughly cooked. Garnish with lemon wedges.

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i have another special treat for you guys yes i do today we’re going to be making a delicious crab stuffed salmon when i tell you absolutely delicious come on guys you know what time it is so with all of that being said let’s head on over to the kitchen and get to cooking we’re gonna need some salmon we have about two slices of salmon right here in order to clean it i filled a bowl with cold water added some salt created like a salt water solution rinsed the salmon off took the scales off of course re-rinsed it pat it dry and we are ready to go we also have some lump crab on deck parmesan cheese fresh baby spinach finely chopped garlic salt black pepper garlic powder onion powder smoked paprika and in the background we have our seafood seasoning old bay and cajun seasoning we also have some lemon wedges butter cream cheese as well as some oil so with all of that being said let’s get to cooking first thing we’re going to do is to this nice hot peanuts we’re going to drizzle in some oil small drizzle we’re also going to go in with our spatula spread it around make sure the oil is evenly distributed throughout this pan and we’re going to start with adding our spinach yes this is about two cups of spinach equivalent to about two handfuls once this finish starts to break down especially if you like spinach you might want to add about three to four cups because it’s gonna break down to literally nothing much we’re also gonna add our finely chopped garlic as well stir it on up and of course that spinach right now has no taste so we’re going to add some salt [Music] as well as some freshly cracked black pepper some onion powder [Music] we’re also going to add some smoked paprika for that nice smoky element along with some cajun seasoning stir it on up mix it on up really good now that we’re done we’re going to take our spinach mixture we’re going to add it to a bowl and reserve it for later now when it comes down to the spinach it’s really important that you allow it to come back to room temperature only because you don’t want to incorporate the hot spinach with the cream cheese what’s going to happen is the cheese is going to become really runny because obviously the spinach is really hot and you’re going to have a runny mess when it comes to stuffing the salmon once it’s cooled you’re gonna add it to the cream cheese and also it’s important for the cream cheese to be room temperature as you can see i’m taking that spatula and it’s breaking down really quickly really easily now here’s the thing if you take it fresh out of the refrigerator it’s going to be difficult to break down the cream cheese it takes a little bit more effort and elbow grease so to speak we’re going to also add some parmesan cheese that is going to give it a nice flavor as well mix it on in there mix it on in there [Music] we’re going to add our lump crab to this mixture yes we are but it’s really important that the first thing you do is strain off that lump crab you don’t want the excess water getting into your spinach mixture because it’s going to make it really soggy i want you to just basically do what i’m doing you’re going to fold it one in there because texture is important you want to be able to taste the texture of the salmon as well as the texture of the lump crab so we’re going to fold it into our cream cheese mixture just like that without breaking it up now that everything is folded in here and it’s looking good go in there taste it it tastes so good trust me we’re gonna put it to the side and reserve this for later it’s time for us to work on our salmon yes it is using a paring knife is so much easier to place the slits into the salmon you don’t want to really use a steak knife take the salmon hold it try to find the middle of the salmon you don’t want the knife to perforate the other end of the salmon all right you want to create like a pocket [Music] pick it on up don’t be afraid check it on out if the pocket is not deep enough get in there and slice it down somewhere if you have to [Music] once you get the pocket that you’re looking for then you can move on to the next piece same thing applies find the middle place that slid on in there [Music] and we have the perfect pocket for stuffing using a spoon we’re going to take a good amount of that crab mixture and we’re going to place it into the pocket that we created let’s use the front and back of this spoon make it your best friend push it on india let’s get it [Music] [Music] now this is a perfect representation of stuffed salmon yes all right so it’s about time for us to put some flavor into the salmon so first thing after we drizzle on that oil we’re gonna add some the salt now let’s be mindful that some of the other ingredients contain salt followed by some freshly cracked black pepper [Music] onion powder sprinkle it once sprinkle it on we’re also going to add some garlic powder [Music] smoked paprika for a nice little smoky element [Music] we’re also going to add some cajun seasoning for that nice cajun flair some old bay of course and we’re going to finish it off with our seafood seasoning aka cedar plank salmon seasoning that’s going to give it that nice citrus flavor and once we’re done we’re going to pat the seasonings on in make sure it’s stick and stuck and we’re going to flip it on over repeat the same process [Music] using that same pan all right that we made our spinach and garlic mixture in earlier we’re gonna add some oil and as you can see this pan is really hot and ready to go we’re gonna sear a salmon and it’s really important when you’re searing anything for the pan to be extremely hot we’re going to take our first salmon and we’re going to place it into the pan and as you can see it’s going to shrink on up just like that that’s how you know the pan is hot and ready to go right now my flame is on medium heat because these are some really thick four ounce salmon fillets we’re gonna allow our salmon to cook for about three to four minutes on each side after about four minutes we’re gonna flip the salmon over just like this easy does it and we’re gonna allow the other side to sear for about three minutes [Music] i went ahead and flipped it back on over also because these are some really thick salmon pieces and we stuffed it really well i don’t expect to cook the salmon fully on the stove top added some butter allow that butter to melt and we’re also going to hit it off with some fresh lemon juice yes you can’t have seafood without lemon juice what do you think this is as well as some cajun seasoning a little bit of smoked paprika old bay seasoning and some cedar plain salmon seasoning as well mix it on up and let’s spoon this delicious cajun saucy sauce onto the salmon because we want to infuse all of the flavors you get what i’m saying you want the flavors my sauce to literally seep into our salmon it’s gonna give us such delicious flavor i’m gonna place the salmon into my 350 degree oven for about four to five minutes until it’s cooked all the way through the key to cooking the perfect salmon is the outside of the salmon should turn opaque however the inside of the salmon should remain pink and flaky now when i say pink i don’t mean raw pink but it should not be as opaque as the outside of the salmon unless you like dried salmon after four minutes this is what we have our crab stuffed salmon is absolutely gorgeous we’re going to take some of that cajun butter sauce that we have in our pan and we’re going to drizzle it onto the salmon and we’re just going to sit back and yell hooray and i’m just joking but doesn’t this look absolutely appetizing and gorgeous absolutely delightful all right and i can guarantee you the flavors are there serve your crab stuffed salmon up with a bed of mashed potatoes or even enjoy it by itself as always thank you so much for tuning in i’m your girl cooking with tammy and i would definitely catch you guys in another video talk to you later bye guys [Music] you