A special-feeling dish that's simple to build — a pocket of salmon filled with creamy crab. Assemble raw and bake, or freeze for later.
Ingredients
- 4 salmon fillets (~6 oz each)
- 8 oz crab meat
- 4 oz cream cheese, softened
- ¼ cup panko
- 1 garlic clove, minced
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
- ½ tsp Old Bay, salt
Instructions
- Preheat oven to 375°F. Cut a horizontal pocket in each salmon fillet.
- Gently mix the crab, cream cheese, panko, garlic, parsley, lemon, and Old Bay.
- Stuff each fillet with the mixture and place in a foil pan.
- Bake 20–25 minutes until the salmon flakes and the filling is hot.
Make-Ahead & Storage
Use fresh salmon if freezing. Assemble raw, freeze up to 2 months, and bake from frozen at 375°F for ~30–35 minutes. Crab is pre-cooked, so it just warms through.
Notes
Don't overstuff, or the filling spills out. A squeeze of lemon at the table brightens the richness.